Sea Bream Ceviche Food
SEA BREAM CEVICHE
Steps:
- Season the sea bream with flaked sea salt, piment d'espelette and black pepper in a bowl. Add the chile, diced radishes, lemon juice and lime juice. Let this marinate for 5 minutes at room temperature. Check the seasoning and adjust the salt to your taste.
- Scoop the ceviche into bowls and garnish with the sliced radishes, little spoonfuls of Chili Puree, corn nuts and cilantro and serve.
- Saute the carrot, celery and onion in the olive oil over low heat until the onions are translucent. Add the garlic and red chiles and saute for 1 minute. Deglaze the pan with the lime juice and add the tomato paste, cumin, coriander and cayenne; stir. Add enough water to just cover the ingredients. Bring to a simmer and cook until the carrots are soft.
- Puree everything in a blender and pass through a strainer to remove larger pieces.
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