Chilli trout ceviche
By: Miguel Meastre From: Boys Weekend
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Chilli trout ceviche
- Prep time:
- 30 mins
- Cook time:
- 10 mins
- Serves:
- 2
Miguel Maestre marinates trout in citrus juice, sherry vinegar, garlic, ginger and chilli - the citric acid causes the proteins in the fish to ‘cook’ without heat
Ingredients
For the sweet potato
- 1 Sweet potatoes, peeled, diced
- sugar syrup, to cover (equal amounts of sugar and water boiled together to make a syrup)
- 1 whole Star anise
For the ceviche
- 2 cloves Garlic
- 1 chilli, seeds removed
- 3 cm piece Ginger, peeled
- 1 bunch Coriander
- 1 stick Celery
- dash Olive oil
- dash sherry vinegar
- 3 Lemons, juice only
- 3 limes, juice only
- 300g trout fillets, cleaned, pin bones removed
- 1/2 Spanish Onion, thinly sliced
- 1/2 stick Celery, thinly sliced
- 1/2 Cucumber, thinly sliced
- 1/2 bunch Coriander, leaves only
To serve
- 2 shots vodka
- few coriander leaves
Method
1. For the sweet potato: cover the diced sweet potato with sugar syrup, add the star anise and poach until tender over a medium heat. Drain, remove the star anise and set aside to cool.2. For the ceviche: purée the garlic, chilli, ginger, coriander, celery, olive oil, sherry vinegar and lemon and lime juice in a food processor or blender.
3. Toss the fish, onion, celery, cucumber and coriander leaves together in a bowl. Stir in all but 1 teaspoon of the citrus paste. Leave for about 2 minutes.
4. Arrange the fish among two serving bowls and place the poached sweet potato in separate small bowls alongside.
5. Stir the reserved citrus paste into two shot glass (half a teaspoon per glass) and fill with vodka. Garnish the fish with coriander leaves and serve.
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