Sea bream ceviche recipe, strawberry leche de tigre, grilled corn and verbena
Every week, play restaurant with our Toquéras: simple and timely recipes, filmed by our favorite chefs. Today, unleash your inner tiger by preparing a knockout sea bream ceviche, drizzled with strawberry leche de tigre and jazzed up with grilled corn and verbena…
- 600g of sea bream fillet
- 25 cl of fish stock
- 25 cl of coconut milk
- 1 red onion
- 1 shallot
- 20 g of ginger
- 1 lemongrass stick
- 1/2 bunch of coriander
- 1/2 bunch of verbena
- Juice of 2 limes
- 200g of strawberries
- Fish ornaments
- 1.5 liters of water
- 75 cl of white wine
- 2 button mushrooms
- 1/2 onion
- 1/2 leek
- Thyme and rosemary
- Salt and pepper
- 1 corn
- 1/2 red onion
- 1/2 bunch of coriander
- A few verbena leaves
- A few fresh strawberries
- 1 chili pepper
- Lime zest
- Peel the corn, place a few pieces of butter on top, sprinkle with Espelette pepper and fleur de sel, then bake for 30 minutes at 210 degrees Celsius (410 degrees Fahrenheit). Once the corn is charred, drizzle with lemon juice. Cut the sea bream fillet into large cubes and reserve the trimmings (or ask your fishmonger). For the fish stock, thinly slice the button mushrooms, half a leek, and half an onion. In a hot saucepan, melt 50g of butter. Add the vegetables without browning them. After 3 minutes, add the fish trimmings. Deglaze with the white wine and 1.5 liters of water. Add the thyme, rosemary, and pepper. Bring to a boil, then reduce the heat and simmer for 30 minutes. Strain through a fine-mesh sieve. For the tiger's milk sauce, blend all the ingredients. Once blended, add the fish stock, strained through a fine-mesh sieve. Strain the entire mixture through a fine-mesh sieve. Pour over the diced sea bream, mix and refrigerate for 20 minutes.
- For the seasoning, chop the red onion, coriander and chili pepper.
- Place the ceviche in the center of the plate, then add the strawberries, onions, cilantro, chili pepper, grilled corn, and a few verbena leaves. Finally, add lime zest.
Peel the corn, place a few pieces of butter on top, sprinkle with Espelette pepper and fleur de sel, then bake for 30 minutes at 210 degrees.
Once the corn is grilled, drizzle with lemon juice.
Cut the sea bream fillet into large cubes and keep the trimmings (or ask your fishmonger).
For the fish stock, finely slice the button mushrooms, half a leek and half an onion.
In a hot saucepan, melt 50g of butter.
Add the vegetables without letting them brown. After 3 minutes, add the fish trimmings. Deglaze with the white wine and 1.5 liters of water. Add the thyme, rosemary, and pepper.
Bring to a boil, then reduce heat and simmer for 30 minutes.
Switch to Chinese.
For the tiger's lick, blend all the ingredients. Once blended, add the fish stock, strained through a sieve.
Strain the entire mixture through a fine-mesh sieve. Pour over the diced sea bream, mix, and refrigerate for 20 minutes.
