Chef Steve Manracchia, Three Citrus Australis Barramundi Ceviche
Created by Steve Mandracchia , Executive Chef, Larchmont Shore Club
Appetizer for 1 serving
Ingredients
1 Small Australis Barramundi fillet, boneless and skinless
2 Tablespoons each of fresh lime juice, ruby red grapefruit juice and Meyer lemon juice
2 Tablespoons of yuzu juice (unsalted)
1 Seedless cucumber
1 Tablespoon of pomegranate seeds
½ Teaspoon toasted coriander seeds
1 Tablespoon gelatin powder
For Ceviche Cups
1.Mix citrus juices in shallow bowl
2.Marinate the barramundi fillet in the citrus juices for about 30 minutes.
3.While marinating, cut individual cucumber cups about 1 ½ inches high. Hollow out the center, reserve to the side.
4.Slice ceviche fillet into small, bit-sized pieces. Arrange in cucumber cups.
5.Drizzle small amount of citrus mixture over pieces
6.Garnish each cup with pomegranate seeds
7.Slice yuzu foam into small squares, arrange on plate
8.Garnish plate with toasted coriander seeds, some micro swiss chard or other garnish
For Yuzu Foam
Mix 1 tablespoon of gelatin powder in water to dissolve, add a splash of yuzu, whisk until it foams. Chill immediately while still frothing.
Download a PDF version of this recipe. 1.4 meg