Turbot Ceviche with Avocado, Mango and Grapefruit
Serves 2
Ingredients
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- 600 g fresh turbot fillet (thick)
- 6 limes
- 1 jalapeno pepper, finely diced
- 1 chopped shallot
- 4 tablespoons coriander, freshly chopped
- 3 tablespoons, olive oil
- Salt to taste
- 6 tablespoons ground pink pepper
- ½ grapefruit pulled into small pieces
- 2 avocados cut into slices
- 1 mango cut into slices
Preparation
- Cut the turbot into fine long slices and place them in a shallow dish.
- Zest two limes, and press all of the limes to extract the juice. Pour the juice and zest on the fish.
- Add the shallot, jalapeno, coriander, olive oil and a pinch of salt. Cover with plastic wrap, and place in the refrigerator for 45 minutes.
- Cut the mango and avocados into slices.
- Alternate the slices of fish with the avocado and mango on a plate.
- Sprinkle with ground pink pepper, and add the pieces of shredded grapefruit and coriander. Finish with a dash of olive oil.
Chef’s Tip
For beautiful slices of carpaccio, choose a piece of turbot that is quite thick. Sharpen your knife and cut fine slices of about 3 mm.
Credit
Max L’Affamé
