Halibut Ceviche, Pinto Beans & Basil
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.