Ceviche of Sole
Source of Recipe
bluejays
Recipe Introduction
"Raw fish is "cooked" in citrus juice in this colourful appetizer or entree salad"
List of Ingredients
14 oz sole, flounder or other mild white fish
juice of 2 oranges(or grapefruit)
juice of 2 limes
1/2 small red onion, minced
3 small green chilies, seeded and finely diced.
3 garlic cloves, peeled and minced
freshly ground black pepper
1 medium sweet potato, unpeeled
6 tomatoes, pureed and sieved
2 tbsp sherry
4 handfuls crisp lettuce(romaine or iceberg)
1/2 green bell pepper, seeded and finely diced
6 shelled cooked jumbo shrimp
3 tbsp chopped fresh cilantroRecipe
1) Cut the fish into very thin strips and place in a non acid-reactive bowl.
2)Combine juices, onion,chilies,garlic,pepper. Pour the mixture over the fish and leave to marinate in the fridge for 3-4 hours. The fish will turn opaque and virtually cook.
3)Steam the sweet potato for 15-20 minutes until just tender. Allow to cool then remove the peel. Dice the flesh finely and set aside.
4)Remove the fish from the marinade, scraping back into the marinade as many of the diced veg as possible. Cover the fish and refridgerate. Pour the marinade into a small saucepan.
5) Add the pureed tomatos and the sherry. Bring to a boil, then simmer briskly for about 5 mins until reduced. Leave to cool then check seasoning adding more pepper if needed.
6) Arrange the lettuce leaves on individual plates with the fish on top. Scatter the sweet potato and bell pepper over the top then add the jumbo shrimp. Spoon over the sauce and garnish with the cilantro.
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