Nouvelle Ceviche

Ingredients

While the original Peruvian ceviche is known for its simplicity and bold flavors, Nouvelle ceviche takes it a step further by incorporating unique ingredients and intricate plating techniques. The focus is on creating a visually stunning dish that surprises the palate with unexpected flavor combinations and textures. We alse have the original recipe for Ceviche, so you can check it out.

• 500g (1.1 lb) fresh white fish fillets, thinly sliced 500g (1.1 lb) fresh white fish fillets, thinly sliced
• 1 cup (240ml) freshly squeezed lime juice 1 cup (240ml) freshly squeezed lime juice
• 1 small red onion, thinly sliced 1 small red onion, thinly sliced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 yellow bell pepper, diced 1 yellow bell pepper, diced
• 1 mango, diced 1 mango, diced
• 1 avocado, diced 1 avocado, diced
• 1 jalapeno pepper, seeded and finely chopped 1 jalapeno pepper, seeded and finely chopped
• 1 tablespoon (15ml) extra virgin olive oil 1 tablespoon (15ml) extra virgin olive oil
• 1 tablespoon (15ml) honey 1 tablespoon (15ml) honey
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 12g (Saturated Fat: 2g)
• Carbohydrates: 15g (Sugars: 10g)
• Protein: 20g
• Fiber: 5g
• Salt: 0.5g

Preparation

1. 1.
   In a glass or ceramic bowl, combine the fish slices and lime juice. Make sure the fish is fully submerged. Cover and refrigerate for 30 minutes, or until the fish turns opaque.
2. 2.
   In a separate bowl, mix together the red onion, red and yellow bell peppers, mango, avocado, and jalapeno pepper.
3. 3.
   Drain the lime juice from the fish and gently pat dry using paper towels.
4. 4.
   In a small bowl, whisk together the olive oil, honey, salt, and pepper. Pour the dressing over the fish and toss gently to coat.
5. 5.
   Add the mixed vegetables and gently toss to combine.
6. 6.
   Let the ceviche marinate in the refrigerator for an additional 10 minutes to allow the flavors to meld together.
7. 7.
   Garnish with fresh cilantro leaves before serving.

Treat your ingredients with care...

• Fish — Ensure the fish is fresh and of high quality to achieve the best flavor and texture.
• Lime juice — Use freshly squeezed lime juice for a vibrant and tangy taste.
• Mango — Choose a ripe mango for its sweet and juicy flavor.
• Avocado — Select a ripe avocado that is slightly soft to the touch for a creamy texture.
• Jalapeno pepper — Adjust the amount of jalapeno according to your desired level of spiciness.

Tips & Tricks

• For an extra burst of flavor, add a splash of freshly squeezed orange juice to the ceviche marinade.
• Experiment with different types of fish, such as sea bass or snapper, to vary the taste and texture.
• To enhance the presentation, serve the ceviche in individual martini glasses or on a bed of lettuce leaves.
• For added crunch, sprinkle some toasted quinoa or corn kernels on top of the ceviche.
• Serve the ceviche with crispy plantain chips or homemade tortilla chips for a delightful textural contrast.

Serving advice

Serve the Nouvelle Ceviche as an elegant appetizer or a light main course. Plate it with precision, paying attention to the arrangement of the colorful ingredients. Garnish with fresh cilantro leaves for a pop of green and a touch of freshness.

Presentation advice

Create a visually stunning presentation by arranging the thinly sliced fish in a circular pattern on a large white plate. Place the diced vegetables and fruits in small, neat piles around the fish. Drizzle the dressing over the ceviche in an artistic manner, and finish with a sprinkle of fresh cilantro leaves.