Octopus and dorade ceviche, herb salsa Recipe


Peel and finely slice 10g fresh ginger. Halve a red chili, remove the seeds. Clean 1 stalk of celery and cut into cubes. 

Put everything with 100m lime juice, the juice of an orange, 1/2 tsp sugar and 1 tsp salt in the blender to create leche de tigre, sieve and season with pepper

Slice 2 pre-cooked octopus tentacles in 1x1 cm cubes. 

Slice 100g dorade filet in 1x1 cm cubes. Put 90g in a bowl.

Add the rest to 100ml lemon leche de tigre and blend into a smooth sauce

Keep the pointy ends of the tentacles apart, add the rest to the dorade

Roughly hack 20g coriander, add to the sauce, with 15g fried chulpe mais and 1/4 minced red onion and the fish.

Leave to 'cook' for 4 mins

Fry in the meantime the tentacle ends crispy in some oil

Start plating with the fish, add another 1/4 finely sliced red onion, 15g fried chulpe mais and some chili flakes

Finish with the crispy tentacle ends 

(Here Libelle's original recipe in Dutch)



from simple food, looking good
Octopus and dorade ceviche, herb salsa Recipe

from Sweet Cake

Octopus and dorade ceviche, herb salsa Recipe https://sweetteabiscuits.blogspot.com/2023/09/octopus-and-dorade-ceviche-herb-salsa.html

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