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

  1. 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.
  2. 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.
  3. 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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