Boodskappe LUISTER NOU
Ramon Gouws – Cape Bream Ceviche

Ramon Gouws – Cape Bream Ceviche

Deel hierdie artikel

Ramon Gouws –

Cape Bream Ceviche

Ramon Gouws – Cape Bream Ceviche

Tyd:

20 Min

Bedien:

4 Persone

Slaai

Bestanddele:

400g Cape bream, filleted, skinned and cubed

100g Prickly pear, skinned and deseeded, then cut

into cubes

2 Clementines, peeled and segmented

1 Mango, peeled and cut into fine brunoise

1 Shallot, fine brunoise

¼ Cucumber, shaved

2 Chilis, cut thinly on the bias

60ml B-well Extra virgin olive oil

100ml Passionfruit juice

30g Honey

15ml Rice vinegar

5g Mint, chiffonade

Fresh coriander picked to garnish

Sea salt

Metode: 


  • Make the dressing by combining the honey, passion fruit juice and rice vinegar, season and set aside.
  • Toss together the cubed bream, mango brunoise, shallot brunoise and mint chiffonade and mix through well.
  • Plate the fish onto a plate in clusters and arrange the ribboned shaved cucumber randomly between.
  • Add the clementines randomly between and then the prickly pear.
  • Garnish the clusters of fish with the sliced chilis and drizzle with the B-well Extra virgin olive oil.
  • Finally season with sea salt and garnish with fresh picked coriander
Deel hierdie artikel

Leave a Reply

Close Menu