INGREDIENTS
- 1 Blue Fin Tuna super fresh filleted with the skin on
- 1 Spicy Pepper cut in half, seeds discarded and finely sliced
- 100ml of Extra Virgin Olive Oil
- 1 Shallot, finely chopped
- About 8-10 smoked Almonds
- 20g of pickled Rock Samphire
- ¼ of a bunch finely chopped Fennel Tops
- Zest of one lime
- Fleur de Sel for seasoning
- Freshly Ground Black Pepper for seasoning
for the dressing:
- Juice of one Lime
- 1 tomato cut in quarters and the inside diced but not the flesh and skin
- 20ml Olive Oil
- 1g of salt
- Take the head off the fish and fillet the fish and then cut the two fillets in half longways so you can see the bloodline.
- Now you should have 4 quarter fillets.
- With a small knife discard the bloodline and make sure there is no bones on the belly of the fish.
- Using your fingers double check that there is no bone left anywhere on the fish.
- And then take a bowl with ice and water and dip the fillets in the ice water and then in and out again, so any bacteria or blood or any residue of fish left from the filleting is cleaned.
- Then take a cloth and make sure you dry the fish thoroughly and carefully and place the fillets on a chopping board.
- Using a very sharp knife start slicing the fish as thin as possible but in whole pieces and straight away place it on your serving plate which it should be very cold, making sure that every slice overlaps the next one until all your slicing is done.
- When you finish wash your knife and your board.
- Now is the most important step making a ceviche the right way.
- Drop all the olive oil on top of the fish and using your fingers make sure you glaze every single slice.
- This step is very important because when you add the lime and the salt you want the fish to stay translucent and not become white because of the “instant” curing.
- Next spread all around evenly the shallots and then add the fleur de sel and black pepper.
- Now add the lime zest.
- Then add your sliced spicy peppers then the fennel tops finely chopped, then the smoked almonds and last the rock samphire.
- Now the dish is finished.
- Using a jug mix the diced tomato with the lime juice and 20ml of olive oil and 1g of salt and before you serve pour the dressing around the ceviche.
- If you take too much time to do this process I will suggest you to put the plate in the fridge for twenty minutes just because ceviche its eaten more pleasant when it’s fridge cold.
