Seabass Ceviche with Smoked Cheese Mousse and Tomato and Yuzu Sauce
by Editorial Staff
The Peruvian dish ceviche, unlike other folk Peruvian dishes, has been known here for a long time. To such an extent that it lost its original meaning, under the name of sitting in a restaurant, you can only use a sauce sour enough to suspect lime juice in the recipe. Meanwhile, a real ceviche has the basic characteristics that make it exactly what you need, and not a fantasy on the topic.
Ingredients
- Seabass fillet 100 g
- Salt 3 g
- Crushed black pepper 2 g
- Lemon juice 10 g
- Lime juice 10 g
- Tomato sauce 120 g
- Cheese sauce on ceviche 10 g
- Cilantro 2 g
- Red onion 3 g
for tomato sauce:
- Yuzu juice 70 g
- Salt 15 g
- Concasse tomatoes 750 g
- Rocoto sauce 20 g
mousse ingredients:
- from smoked cheese
- Cream 38% 400 g
- Smoked cheese 200 g
- Salt 5 g
Directions
- Sauce. Blanch the tomatoes for 10 seconds in boiling water, remove the seeds and chop. Dip the tomatoes into a blender, add yuzu juice, rocoto sauce and beat until smooth, bring to taste with salt and crushed pepper.
- Smoked cheese mousse. Heat the cream over low heat, add the cheese, season with salt, strain through a sieve, pour the sauce into a siphon, charge with two cans of gas.
- Ceviche. Marinate thinly sliced sea bass fillet in lemon and lime juice, season with salt and pepper, in a container on ice for 10 minutes. Put the marinated fillet on a plate, pour over the tomato sauce, drip smoked cheese mousse from the siphon on top, garnish with a sprig of cilantro and red onion rings.
Enjoy your meal!
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