My Ceviche

Aspiring Student Chef 2020-21 Finalist - Ricardo Masson

About the Recipe

This dish shows off fish, which is super healthy and full of natural oils good for your body. It also is loaded with raw vegetables and fruits to showcase a vibrant, healthy heritage. My own creation is a modern twist, where I believe authentic south American food is not shown enough in our society.

Ingredients

Tortilla: 

  • 200g Corn Flour (Maseca)

  • 1 tbsp. Tomato puree

  • 1 tbsp. chilli paste


Carpaccio: 

  • 1 fillet of sea bass

  • 5 limes, juiced (reserve the zest)

  • 1 red chilli, deseeded and cut 

  • Coriander, washed and chopped. 

  • 1 Red onion, thinly sliced

  • 2 large salad tomatoes

  • Red grapefruit


Avocado cream:

  • 1 Avocado

  • 5 tbsp. double cream

  • 1 clove of garlic

  • Lime zest


Mayonnaise:

  • 75ml E.V.olive oil

  • 1 egg 

  • 1 passionfruit


Fresh beetroot:

  • 3 star anise

  • 50 ml cider vinegar

  • 2 tbsp. sugar


Prawns:

  • 6 prawns

  • Cumin

  • Garlic puree

  • Salt

  • Paprika


  • Pre-soaked Hominy

  • Oil for frying

Preparation

Boil the Hominy for 30 minutes.


In a bowl, add the lime juice, chopped red chilli and coriander and the red onion. With the tomato, take out the seeds, and roughly chop into cubes around 0.5 cm x 0.5 cm. Add a good pinch of salt.

With the sea bass fillet, remove the skin and Place the head end of the fillet to the right hand side of the board. Start with the heel of the knife and gently drag to cut a small piece of the fillet. Do this all along the fish, and add it to the lime juice mix. Leave the fish ceviche mix in the fridge, covered with plastic wrap.


Make the tortilla dough by mixing water into the Corn flour with the red chilli and tomato paste. Water quantity varies so add slowly until you get a soft, homogeneous dough. Leave to rest in the fridge.


Remove the shells from the prawns and de-vein them. Add the prawns to a small bowl, and season with 1 tbsp. garlic, 2 tsp cumin, 1 tsp paprika, and a pinch of salt. Leave to marinade.

Strain the water from the hominy, and leave in the colander to drain as much water as possible. Turn on the oven to 180'c


Make the mayonnaise by -placing an egg yolk with the juice 1 passion fruit to a bowl. Mix with a balloon whisk. Then drizzle in the olive oil drop by drop and keep whisking until thickened and emulsified. Leave to rest in the fridge.


Peel and chop the beetroot into 1.5cm cubes. In a saucepan, add the beetroot, star anise, sugar, cider vinegar and cover with water. Bring to a boil and then turn the heat down to cook.


Heat the oil in a deep saucepan or wok. Add the hominy and cook in the oil for around 5-10 minutes to crisp up. Once turning a deeper colour, remove from the pan, sprinkle with salt and place on a baking tray to bake in the oven for 20 minutes. or until golden and crispy.


Divide the tortilla dough in 4 balls. Between two sheets of parchment, use a chopping board to press down on a ball to flatten into a nice round shape. In a hot frying pan with no oil, cook the tortillas on both sides until beginning to blister. Repeat this four times.


In the same pan, add a tablespoon of oil to flash fry the prawns for 2 minutes, or changed from translucent to pink.


Take the sea bass out from the fridge. Juice the grapefruit, and place the juice into the sea bass mixture.


For the cream, in a bowl add the avocado, cream, garlic and lime zest. Blitz with a stick blander.


For assembly, place the tortilla in the middle of the plate. Place the ceviche 'fruit' on the base of the tortilla, and lay the thin slices of sea bass overlapping to make a carpaccio. Pipe or quenelle the avocado cream on top. Around the sides, with a bottle, three pools of mayonnaise and smear. Place a beetroot cube in the middle of each pool. Between each mayonnaise complex, place a prawn with three crunchy hominy kernels. 


Repeat for plate 2.