
CEVICHE CROAKER WITH BEETROOT CREAM
Preparation Time: 1 hour and 30 minutes
Ingredients
For the croaker
1kg fresh croaker fillet
Thin layered sashimi
For the garnish
400ml lime
1 chipotle pepper without the seeds
70g ginger
20g coriander
80g celery
100g cucumber
5 tbspoon mirin
6 tbspoon salt
4 tbspoon sugar
2 tbspoon calamansi puree
100g avocado
For the beetroot cream
50g garlic paste
100ml water
100ml olive oil
150g Greek yogurt 10%
Thyme
Salt
Pepper
500g beetroots
Method
Blend all the ingredients for the garnish for just 6 seconds. When you finish blending, add a small piece of Kombu seaweed and let the mixture cool in the fridge for an hour. Drain the mixture with a sieve. Keep the broth in a separate bowl to use it later for the marination. Bake the beetroots for 1 hour to 180°C. Now, add in a large bowl the garlic paste, water, Greek yogurt, thyme, salt and pepper and blend very well while pouring the olive oil gradually.
Decoration Tips
Sprouts of cardamom or arugula
Salicornia
Tamarisk