Summer Ceviche

ceviche

Ceviche with Avocado and Tomato Broth

Serves 4, approximately

1          pound white fish halibut, red snapper, sole,
2         teaspoons mild or hot pepper
2          tablespoons cilantro, minced
1          tablespoon shallot, minced
1          large rib celery, cut into a small dice
1          medium tomato, cut into the same size as the fish, squeeze out the seeds
1/2      cup freshly squeezed lime juice, or enough to cover ingredients
1          splash olive oil

Tomato Broth

1          slice white bread
1          can whole tomatoes, with juice
1          cucumber, peeled, rough chopped
1          small shallot, rough chopped
1          cup tomato juice
1          tablespoon red wine vinegar
1         tablespoon olive oil
1          pinch garlic powder
Salt and pepper
1         pinch sugar

To Serve:
2          Haas avocadoes, peeled, cut in half, pit removed
1          lemon or lime zested

cilantro sprigs, for garnish

Ceviche:

Chop the white fish into small dice, add to a mixing bowl and set aside.

Clean the pepper of stems, seeds and ribs and mince into a fine dice. You may want to wear glove to do this.

Mix all ingredients together well; making sure it’s all covered by the lime juice and olive oil. Refrigerate for at least 3 hours.

Tomato Broth:

Place the bread into the bowl of a food processor and process until you have coarse crumbs. Add remaining ingredient and process until pureed. Chill for 30 minutes before serving.

Ladle some tomato broth into a cup or bowl. Place avocado into center of bowl, place ceviche into the center and top wit

 

 

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