Ceviche with orange of Sicily. Had long wanted to experiment with the ceviche. I love raw fish and this Peruvian national dish drew me in so long. Expected just to find the right fish and decide what to put in my ceviche. Traditionally it is a white fish cut into chunks that is marinated in lime juice (much gentler lemon), accompanied by sweet peppers, chillies, onion slices and fruit according to your taste. You only care that the fish used is already knocked down or shoot him down you frozen at -27 degrees for 4 days.
I have decided to prepare my ceviche with fillets of red mullet and Red prawns of Mazara del Vallo, lime, Chili, Peppers, Ginger, avocado, Sicilian Pgi blood oranges, red onion. And I accompanied the ceviche with a fresh mixed salad and fennel. I cut mullet and shrimp in medium sized pieces and left the orange ceviche marinate for about an hour with the lime juice, the chilli and ginger. Then I seasoned with extra virgin olive oil of Garda, delicate and light so as not to cover up the flavor of the fish. Oranges go perfectly with this recipe because they are sweet and slightly sour, the fennel and the salad give freshness.
I called the dish is Ceviche in black and white’ because I have prepared two different pictures have a very enjoyable, one in a white dish and one in a flat black and, not knowing decide which I liked more, I made the post with photographs of both. You which you prefer? If you love hors d'oeuvres of raw fish, also check out the TATAKI SALMON and the MARINATED ANCHOVIES. over, Obviously, at SUSHI, and you can also found the VIDEO RECIPE on my YouTube channel. Have a good day!
3 red mullet fillet and already torn down (get head and bones apart and prepare a fish sauce for pasta)
Mazara del Vallo red prawns 20 already cut down
extra virgin olive oil (light fruity type): to taste
1 chopped chilli
5 lime juice
2 oranges from Sicily Igp
1 teaspoon grated fresh ginger
2 red onions, finely slice
100 grams of peppers cut into brunoise (tiny cubes)
a ripe avocado, cut into cubes
1 fennel bulb, finely chopped
mixed salad: to taste
salt and pepper: to taste
Cut the country into pieces not too small and put it to marinate with lime juice, the chopped chilli and grated ginger for about an hour stirring it every now and then.
Peel and slice oranges into rounds in vivo.
When the fish will be well marinated, drain the marinade (in Peru shall keep the juice of the marinade and drink it at the end of the meal, they call it 'Tiger Milk') and season with oil, Salt, pepper and add the brunoise of peppers and a little onion.
Arrange the salad on the dishes, the fennel and onion slices, so 3 slices of Orange for each dish. Place a little ceviche on each slice of orange, garnish with the avocado cubes and a little more tropea red onion. Drizzle with a little oil and serve immediately. Bon appétit!
MATCHING: We tried this recipe with Franciacorta Rosé Brut Ambrosini holding. It was a good combination, Thanks to the delicate aromas of red fruits (currants and strawberries) This Rosé, obtained from grapes Pinot Noir and Chardonnay, that stands for a balanced taste and soft, with a very fine perlage.