Ceviche
by Bruno Barbieri Chef · 513K subscribers on YouTube
Today we travel to Peru to make a ceviche with a twist, alla Barbieri. Fresh scorpionfish marinated with lime and herbs, served on a tropical fruit salad, crunchy popcorn, and a fragrant fish broth. A delicious and creative dish!
- Difficulty
- medium
Ingredients
18 items- ScorpionfishUse fillet for ceviche and head/bones for broth
- Lime
- Extra Virgin Olive Oil
- CilantroFresh leaves
- Dill
- Salt
- PepperIn grains
- CornFor popcorn
- PaprikaTo season popcorn
- Avocado
- Mango
- Pineapple
- LemonCut into supreme segments
- Mint
- Basil
- Pomegranate GlazePomegranate juice reduced with sugar and spicy chili pepper
- GingerFor the broth
- Aromatic HerbsAssorted aromatic herbs for broth
Method
- Prepare the fish broth: use the head, bones, and fins of the scorpionfish with ginger, coriander, mint, and aromatic herbs. Let it cool (prepare in advance).
- Fillet the scorpionfish, remove the skin, and cut into small cubes.
- Marinate the fish: squeeze lime over the cubes, add extra virgin olive oil, coriander leaves, dill, more lime juice, salt, a few peppercorns, and a drizzle of oil. Mix well and refrigerate for at least two hours (note: fish should be previously frozen for safety).
- Make the popcorn: in a pan with a little oil, add corn kernels, cover (use a makeshift lid if needed), and cook until popped. Season with paprika.
- Prepare the fruit salad: dice avocado, mango, and pineapple. Season with salt, pepper, coriander, dill, mint, basil, and extra virgin olive oil. Add lemon segments (cut into supreme segments).
- Assemble the plate: place the fruit salad as a base on the plate.
- Take the marinated fish, cut it into slightly larger cubes, and place on top of the fruit.
- Drizzle pomegranate glaze around the plate, avoiding the fish.
- Top with the paprika-flavored popcorn.
- Pour the fish broth around the plate.
- Garnish with fresh basil leaves.
Bruno Barbieri Chef
Professional chef513K subscribers on YouTube62.7M total channel viewsIl canale ufficiale di Bruno Barbieri: video ricette, backstage, curiosità... questo e molto di più sul canale YouTube dello Chef italiano che ha conquistato in carriera il maggior numero di stelle Michelin: in tutto 7. Giudice di MasterChef Italia dalla prima edizione e conduttore di 4 Hotel. Viaggiatore instancabile, gira il mondo esibendosi in road show culinari, che ama definire “teatri di cucina”.
