Location: Perast, Montenegro
Chef: Al Hales
Filmed and Edited by Daniel Nyul
Remember food tastes better when you're looking at something pretty!
= SEABASS CEVICHE =
Recipe for two portions
- Ingredients List -
500gm of seabass fillet
salt and pepper (I used smoked salt)
2 grapefruit's
1 lemon
½ mango
1 avocado
½ cucumber
1 small red onion
small bunch of rocket
1 Thai red chili
1 aji lemon drop chili (any chili you like will be ok)
1 small bunch of coriander
olive oil
- Method -
This recipe consists of 3 parts - ceviche (cooking fish), salad prep and dressing.
Part 1
Cook the fish in the acid from the grapefruit and lemon.
1. slice the fish in 2 or 3 mm slices and add to a bowl
2. add grapefruit juice
3. add lemon juice
4. slice and add red onion
5. mix and let sit for 10 minutes
Part 2
Salad Preparation
1. prep mango
2. prep avocado
3. prep cucumber
4. slice chili into cubes
5. wash coriander and rocket
Part 3
Dressing
1. add coriander, salt, pepper and chili to a mortar and pestle (make sure to leave some chili and coriander aside for a garnish).
2. smash to a paste
3. add 30 ml olive oil and 3 tbls of the citrus liquid that is cooking the fish
4. stir to finalize the dressing
To finish the dish mix all salad ingredients in a bowl with a little bit of the dressing - add to the plate. Then add the Seabass on top. Garnish the dish with extra dressing, coriander and chilli.
Big thanks to Montenegro Water Taxi for donating the rib required to film this video. They can take you to any of the beautiful locations founds in a our videos.
www.watertaxi.info/
13 сен 2016
