Red Mullet Ceviche

Red Mullet Ceviche

Created by g4gary
March 9th, 2020
I have to go back quite a few pages to see the last time I shared a recipe here – August 2018, to be exact. Not that I haven’t been cooking at home, just that I haven’t had much time to trace back the steps to create some of the dishes I have prepared. But when the team from the French seafood purveyor Qwehli offered to send me a few sample products to try recently, I thought I would share my experience with a couple simple recipes.

 

Ingredients                                                                                           

Serves 3-4

              Ripen Mango, half diced, half blended into coulis

150           Qwehli Red Mullet Fillets

1/2            Purple Onion, thinly sliced

              Tbsp of fish sauce

              Stalk of lemongrass, trimmed, peeled, and finely cut

1               Handful of cilantro

2-3            Fresh bird's eye chilies, chopped

 

Preparation                                                                                           

 

1 Defrost the fish – either leave that in the refrigerated section overnight, or for a faster method, put the whole frozen package in a water bath for 30-45 minutes.

2. Unpack the fish, run through the flesh to remove any bones and scales that might be left behind. Season mildly with salt.

3. In a large bowl, mix the lime juice, fish sauce and put in the lemongrass.

4. Cut the fish into thin slices and leave that in the bowl with the lime juice mixture.

5. Cling-wrap the bowl tight – to make sure the fish was completely submerged into the curing liquid – and leave in the refrigerator for 30-45 minutes.

6. Meanwhile, thinly sliced the purple onion and left them in an ice bath. Roughly chopped the chilies, removed the top and bottom and the seeds. Take a few cilantro leaves as garnishes. Set all aside.

7. For the mango, cut half into small dices (0.5cm) and the other blended into thick coulis consistency. Taste – add sugar if the mango was not ripe and sweet enough. The mango was supposed to balance the dish with sweetness not adding to the acidity. Set the diced mango aside and pour the coulis into a squeeze bottle.

8. To plate, use a large plate and a pair of tweezers or tongs, put the fish in a single layer in the middle, spread some onions, chilies and mango on top, dot the mango coulis on the side and in the center, and garnishes with cilantro and some lime zest. 


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