Ceviche de corvina oscura

Ingredientes

• 1 C (250 ml) lime juice
• 15 g salt
• 1 small onion, cut brunoise (small dice)
• 3 garlic cloves, finely grated
• 2-3 red chillies, deseeded and finely chopped
• pinch of lime zest
• 1 tsp (5 ml) fresh coriander, finely chopped
• 200 g farmed dusky kob, skin removed
• 1/4 C (60 ml) ceviche liquid
• 2 tsp (10 ml) olive oil
• 50 g baby fennel, shaved
• 50 g baby onions, thinly sliced
• 1 spring onion, sliced
• 4 g coriander, picked
• 1 avocado, cubed or sliced
• 50 g radish, sliced
• 1⁄3 C (80 ml) aioli

Preparación

1. 1

   Ceviche Cure Mix

2. 2

   Combine all of the ceviche ingredients and allow to stand for 10 minutes. Strain and set aside.

3. 3

   Kob

4. 4

   Cube the dusky kob into 8 mm cubes.

5. 5

   Combine the cubes with the ceviche liquid and allow to stand for two minutes to cure. Strain the kob cubes and set aside, discard the curing mix and then drizzle the pieces of kob with a splash of olive oil.

6. 6

   Salad

7. 7

   Mix the baby fennel, baby onions, spring onion and coriander together.

8. 8

   To Assemble

9. 9

   Plate the salad evenly across 4 serving plates. Add the sliced radishes and avocado to each plate. Add the kob pieces and then dot or pipe aioli onto each plate. Serve immediately.