Ceviche with chili, citrus, parsley or seaweed.
Starter menu – 4 persons
200 grams of Hiramasa, Yellowtail Kingfish
1 bundle of radishes
1/2 fresh leek or 2 spring onions
1/2 red chili – watch out for heat scale!
2 tablespoons olive oil
2 tablespoons toasted pumpkin seeds or sunflower seeds
Ca. 15 grams of dried green seaweed or broad-leaved parsley
Salt + Pepper
1/2 hour (1 hour in refrigiator)
Carefully cut the fish into 1.5 cm. square pieces – of filet split in the middle and subsequently longitudinally and transversely – as in cubes.
Squeeze the citrus fruits in a bowl and remove the kernels from the chilli, chop into small pieces and add it to the citrus juice.
Carefully mix the juice and chili with the meat along with thin leeks. Leave in refrigerator for 1 hour is important!
Meanwhile, toast the kernels in olive oil on a pan, add a little salt.
Take the fish out of the fridge and add 2 teaspoons of olive oil season with salt and pepper.
Arrange with thin slices radish, toasted kernels and dried seaweed / parsley on top.
On the side – Edamame beans and soja (preferably mix a sweet soja for fish and traditional).