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Halibut Ceviche, Pinto Beans & Basil
Course
Appetizer, Lunch
Cuisine
Healthy
Keyword
Celebration, Party
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Servings
2
servings
Equipment
Blender
Ingredients
Herb Oil
200
ml
Olive Oil
Bunch
of
Spring Onion
Bunch
of
Basil
+ extra leaves for plating
Ceviche
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
Instructions
Herb Oil
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.
Ceviche
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.
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.
Plating
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.