Classic Peruvian CevicheRecipe By: Riccardo Bertolino
- Juice and zest of 1⁄2 lemon, 3 limes and 1 mandarin, divided
- 1 tbsp good-quality apple cider vinegar or white balsamic vinegar
- 1⁄4 tsp salt
- 2 tbsp coriander roots, chopped (optional)
- 2 scallions
- 1 (approx. 300-g) fillet red snapper, skinned, diced into 3⁄4″ cubes
- 3⁄4 cup celeriac, diced
- 1 cup celery, diced
- 2 cups green apple, diced
- 3 piquillo peppers, diced
- Pinch each ground cayenne and Espelette pepper (or Aleppo pepper)
- Extra-virgin olive oil, for drizzling
- Celery salt, to taste
- Fresh ground white pepper, to taste
- Salt and pepper, for seasoning
- 1 1⁄2 tbsp each fresh cilantro and chives, chopped
- Fresh cilantro leaves and celery leaves (for garnish)
- Florally extra-virgin olive oil (for garnish)
Directions Yield: Serves 3
- To make citrus marinade, whisk together lemon, lime and mandarin juices, vinegar and salt in bowl; add coriander roots, if using. Transfer to fridge until ready to use.
- Thinly slice scallions and soak in bowl of iced water at least 10 minutes. (This results in a milder flavour and crispier texture.)
- Add snapper to chilled citrus marinade. Marinate in fridge 20 minutes.
- Bring medium pot of water to boil. Blanch celeriac for 30 seconds. Immediately plunge into ice bath to prevent further cooking.
- Strain fish from marinade, reserve both.
- To make dressing, combine blanched celeriac, celery, green apple, piquillo, cayenne and Espelette peppers, 1 tbsp reserved marinade and drizzle olive oil. Season with celery salt and white pepper.
- Season marinated snapper with salt, pepper and citrus zests. Add chopped chives and cilantro.
- Divide snapper between 3 medium soup bowls. Add 2 tbsps dressing to each bowl. Garnish with cilantro and celery leaves and drizzle of florally extra-virgin olive oil.