Great and easy recipe to make on your dinner party! The best thing is to use firm local fish or shrimps for this ceviche. In order to make sure the fish is fresh and doesn’t fall apart. In case you don’t have the beans, or you don’t like the beans, you could leave out this component or substitute it for another ingredient. For example, crispy sea weed, fried onion or another crispy fried vegetable.
Halibut Ceviche, Pinto Beans & Basil
- 200 ml Olive Oil
- Bunch of Spring Onion
- Bunch of Basil + extra leaves for plating
- 200 gram Halibut
- 1 tbsp Tomato Caviar or cherry tomatoes
- ½ Lemon
- Pinch of Smoked Salt or regular
- 10 Cooked Beans optional or use fried broad beans, (crispy) seaweed or fried onion
- ¼ Red Onion
- 1 tbsp Vinegar
- Cut the spring onion in 1 centimeter pieces.
- Heat the olive oil with the spring onion, bring it to the boil and turn off the heat. Let it infuse for at least 10 minutes.
- Add the basil to the oil and blend everything smooth.
- Pour through a fine sieve and set aside.
- Cut the fresh fish in thin slices.
- In order to make the ceviche look nice; use a ring when you plate your fish. Then pour over the juice of ¼ Lemon (and ¼ on the other plate).
- Let it marinate for at least 10 minutes. In the meanwhile, prepare the garnishes.
- Fry the cooked beans in some sunflower oil until completely crispy. Then add some salt.
- Cut the onion in thin slices and let it marinate in some vinegar and salt.
- When the fish is ready, use the herb oil to create some drops on the plates.
- Add a pinch of smoked sea salt on top op the fish, and grate over some lemon zest.
- When you are ready to serve; top off the ceviche with tomato, onion and beans.