A fresh, refined dish centered on raw yellowtail, lightly marinated in lime juice and served on a banana leaf with ripe tomato, red onion, serrano chile, cilantro, and olive oil.
Ingredients
- 300 g ultra-fresh, sashimi-grade yellowtail fillet, skinless and boneless
- 3 pieces juicy unwaxed limes
- 2 pieces ripe heirloom tomatoes
- 0.5 bunches fresh cilantro
- 1 piece red onion
- 1 piece fresh serrano chile
- 2 tbsp fruity extra-virgin olive oil
- 1/2 tsp ground cumin seeds
- to taste fleur de sel
- to taste whole black peppercorns
- 2 leaves fresh or frozen banana leaves
Method
- Prepare the banana leaf: pass it over a dry skillet heated to about 400 °F (200 °C) over high heat or above a low flame for 15 to 20 seconds per side, just until it turns a deep, glossy green, becomes pliable, and releases a warm botanical fragrance without browning. Wipe it clean with a kitchen towel and set aside at room temperature for plating.
- Prep the fish: keep it very cold (between 32 °F and 40 °F / 0 °C and 4 °C), pat thoroughly dry with paper towels, remove any remaining pin bones with culinary tweezers, and dice into even 1/2 to 3/4-inch (1.5 to 2 cm) cubes. The pieces should remain firm, pearlescent, and cleanly cut.
- Prep the aromatics: thinly slice the red onion and soak it in a bowl of ice water for 5 minutes to mellow its bite, then drain thoroughly. Finely dice the tomatoes, keeping their natural juices. Thinly slice the serrano chile into delicate rounds. Pluck the cilantro leaves and finely chop the tender stems.
- Make the dressing: squeeze the limes at the last moment for bright, lively juice. Lightly whisk the juice with the olive oil, ground cumin, fleur de sel, freshly ground black pepper, chopped cilantro stems, and some of the serrano chile rounds.
- Marinate the yellowtail: place the cold diced fish in a mixing bowl (ideally set over a bed of ice), pour in the lime dressing, and toss gently for 30 seconds. Let rest to cure chilled for precisely 3 to 5 minutes: the edges should turn opaque white about 1/16-inch (1 mm) deep while keeping a raw, translucent, firm center.
- Gently fold in the diced tomatoes and drained red onion. Toss lightly for 20 seconds to blend the juices without damaging the delicate fish.
- Plate on the softened banana leaf: arrange the ceviche in a loose mound, spoon over some of the curing marinade (leche de tigre), then garnish with fresh cilantro leaves, the remaining chile slices, a pinch of crunchy fleur de sel, and a drizzle of olive oil.
- Serve immediately after plating, chilled at a temperature between 43 °F and 46 °F (6 °C and 8 °C), to ensure a crisp bite and a perfect balance between acidity and the silky richness of the fish.
Nutrition
Per serving
- Energy
- 253.1 kcal
- Protein
- 7.81 g
- Carbohydrate
- 18.58 g
- Fat
- 18.46 g
- Fibre
- 6.73 g
- Calcium
- 90.48 mg
- Iron
- 1.35 mg
- Magnesium
- 30.01 mg