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Truffled Ceviche with Sweet Potato Chips
🇧🇷Brazil
•View in original language
(Português)
45 min(s)
4 servings
Raquel Novais
@chefraquelnovais- Ingredients
- Recipe
- Surubim or other white fish (tilapia, hake, sea bass…)200 g
- Salmon200 g
- Medium gray (or pink) shrimp with fresh shell200 g
- clove/pink/redneck lemons or 4 Galician2 unit(s)
- Vegetable broth200 ml
- chopped ginger1/2 tablespoon
- Seedless Girl's Finger Pepper1/2 unit(s)
- Slightly green palm mango (for once)1/2 cup
- Coriander leaves1/4 cup
- Red onion1/2 cup
- Salt to taste
- truffle oil1/2 tablespoon
- Sweet Potato1 unit(s)
- Oil500 ml
- Remove the shell from the shrimp, and bring to a boil with the vegetable broth over low heat until it boils. Meanwhile, clean the shrimp. Strain the broth, and boil the prawns just until they change color. Separate the broth and prawns. Let cool and reserve both.
- Cut the onion in half moon and in half into very thin slices and place in a bowl to remove excess acidity and get more crunchy.
- Chop the fish into cubes of approximately 1.5-2cm. If it's too much for you, place a bowl of ice under the bowl with the fish, or whenever possible return them to the fridge. Finely chop the seedless girl's finger pepper, mango and ginger.
- Place the fish and shrimp in a bowl, drain the red onion and add the chopped ginger, mango and chili pepper. Add the slightly chopped coriander leaves and season with the lemon juice and 3 tablespoons of the shrimp broth. Place in the fridge for 10-15 min.
- Meanwhile, slice the sweet potato thinly with the help of a slicer, vegetable peeler or mandoline, and fry in hot oil until golden (180 degrees), letting the excess oil drain on a plate with paper towels.
- Serve the ceviche with the sweet potato chips, finishing with the truffle oil.
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