Haute Cuisine Ceviche

Ingredients

While the original Peruvian ceviche is known for its simplicity and vibrant flavors, the Haute Cuisine Ceviche takes it to the next level by incorporating intricate plating techniques, premium seafood, and a harmonious blend of flavors that will impress even the most discerning palates. We alse have the original recipe for Ceviche, so you can check it out.

• 500g (1.1 lb) fresh sea bass fillets, thinly sliced 500g (1.1 lb) fresh sea bass fillets, thinly sliced
• 100g (3.5 oz) scallops, thinly sliced 100g (3.5 oz) scallops, thinly sliced
• 100g (3.5 oz) lobster tail, cooked and diced 100g (3.5 oz) lobster tail, cooked and diced
• 50g (1.8 oz) caviar 50g (1.8 oz) caviar
• 1 shallot, finely chopped 1 shallot, finely chopped
• 1 red chili, seeds removed and finely chopped 1 red chili, seeds removed and finely chopped
• 1 bunch of fresh cilantro, finely chopped 1 bunch of fresh cilantro, finely chopped
• 1 lime, juiced 1 lime, juiced
• 1 lemon, juiced 1 lemon, juiced
• 2 tablespoons extra virgin olive oil 2 tablespoons extra virgin olive oil
• Sea salt, to taste Sea salt, to taste
• Freshly ground black pepper, to taste Freshly ground black pepper, to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 5g, 1g
• Protein: 30g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the sea bass, scallops, lobster tail, shallot, red chili, cilantro, lime juice, lemon juice, and olive oil. Season with salt and pepper to taste. Mix gently to combine.
2. 2.
   Cover the bowl with plastic wrap and refrigerate for 30 minutes to allow the flavors to meld together.
3. 3.
   To serve, carefully arrange the marinated seafood on individual plates, creating an elegant presentation. Top each portion with a spoonful of caviar.
4. 4.
   Garnish with additional cilantro leaves and a drizzle of olive oil, if desired.
5. 5.
   Serve immediately and enjoy the exquisite flavors of this Haute Cuisine Ceviche.

Treat your ingredients with care...

• Sea bass — Ensure the sea bass fillets are fresh and of high quality to achieve the best flavor and texture.
• Scallops — Slice the scallops thinly and remove any tough muscle before adding them to the ceviche.
• Lobster tail — Cook the lobster tail until it is just cooked through, then dice it into bite-sized pieces for the ceviche.
• Caviar — Use high-quality caviar to add a touch of luxury to the dish.
• Lime and lemon juice — Squeeze the citrus fruits just before adding them to the ceviche to ensure maximum freshness.

Tips & Tricks

• For an extra touch of elegance, serve the Haute Cuisine Ceviche in chilled martini glasses.
• Experiment with different types of seafood, such as tuna or salmon, to create your own unique variation of this dish.
• Add a splash of champagne or sparkling wine to the ceviche marinade for a luxurious twist.
• Serve the ceviche with homemade plantain chips or delicate water crackers for a delightful textural contrast.
• To enhance the presentation, garnish the plates with edible flowers or microgreens.

Serving advice

Serve the Haute Cuisine Ceviche as an appetizer or a light main course. Accompany it with a glass of crisp white wine to complement the flavors of the seafood.

Presentation advice

Create an elegant presentation by arranging the marinated seafood in a circular pattern on individual plates. Top each portion with a dollop of caviar and garnish with fresh cilantro leaves. Drizzle a little extra olive oil around the plate for a finishing touch.