Ceviche My Way
by Cucina con Ruben · 548K subscribers on YouTube
A fresh and zesty ceviche with sea bream, coconut milk, sweet potato, and a touch of basil instead of coriander, served with toasted tortilla.
- Difficulty
- medium
Ingredients
14 items- Sea BreamSea bream; you can use another firm white fish
- GarlicGrated
- GingerA piece, grated
- Lime ZestGrated zest
- Lemon ZestGrated zest
- Lime JuiceTo taste
- Lemon JuiceTo taste
- Coconut MilkA splash
- SaltTo taste
- Sweet PotatoSweet potato; peeled, sliced and cooked
- Chili PepperChili pepper, to taste
- BasilTorn into pieces; used instead of coriander
- Olive OilExtra virgin, a drizzle
- TortillaToasted for serving
Method
- Start with the fish (orata) and use scissors to help fillet it.
- Keep the bones and skin to make a fish stock (not used in the ceviche).
- Cut the fish fillet into cubes.
- Grate garlic and a piece of ginger.
- Grate lime zest and lemon zest.
- Add lime juice and lemon juice.
- Add a splash of coconut milk.
- Season with salt.
- Place the fish cubes into the marinade and let it marinate.
- Meanwhile, peel the sweet potato, slice it, and cook the slices.
- Add chili peppers and torn basil (instead of coriander) to the ceviche.
- Drizzle with a little oil.
- Toast a tortilla and serve.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
