Ceviche di ricciola, un antipasto esotico diventa gourmet | ChefDeg

yellowtail

🥗Healthier: snapper

💰Cheaper: tilapia

Snapper is lower in calories and still offers a delicate flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides similar health benefits with a different flavor.

balsamic reduction

🥗Healthier: balsamic vinegar

💰Cheaper: red wine vinegar

Balsamic vinegar offers a tangy flavor at a lower cost.

capers

🥗Healthier: green olives

💰Cheaper: pickles

Green olives provide a similar briny flavor.

Prepare the fish by ensuring it is fresh and has been properly frozen to eliminate parasites.

Cut the ricciola into small pieces and place it in a bowl.

Add the juice of 2 limes, 60 ml of ponzu sauce, and a pinch of salt to the fish.

Mix well and let it marinate for about 15 minutes for a modern ceviche or up to 3 hours for a traditional ceviche.

Chop the cherry tomatoes, celery, and red onions, and add them to the marinated fish.

Garnish with cancha corn, fish roe, oyster leaves, mint, and serve on a bed of curly lettuce.

Cooking Techniques

Spice Level:

Dietary

Allergens