22 de noviembre de 2009

Recipe: Ronny's Peruvian Ceviche with green pea soup

This is a best-seller in my Restaurant and super easy to make.
This recipe is done in two steps.
One is marinating the fresh fish and making the salad with it
and the other step is to make the chilled green pea soup with lemongrass.

Recipe for 4-6 portions.


200gr. Fresh, white fish, cut in 1/2cm cubes (Cod fish, sea bass or any other white fish)
100ml Fresh lime juice
1/4 tea spoon sea salt

Mix all of the above together in a bowl and let marinate for 10 min.
(You will realize that the fish gets cooked by the fresh acid of the lime)

1 cucumber peeled, de-seeded, cut in dices
1 red pepper, cut in dices
1 yellow pepper, cut in dices
1 Avocado (ripe and soft), cut in dices
1/2 onion, cut in dices
1/2 bunch cilantro, chopped
1 tea spoon fish sauce (Nam Pla, Asian store)
50ml mild olive oil
1 pinch sugar
1 pinch sea salt
1 pinch grated ginger
1 pinch grated garlic
1 small piece fresh chili (optional dry chili works too)

Once the fish has been marinated for 10 min. take it out of the lime juice and add the vegetables to it.
Season with fish sauce, salt, sugar, ginger, garlic and chili to your taste.

400gr. frozen green peas
600ml Fish stock (optional water with instant fish stock powder will do too)
3 pieces of lemongrass, cut in rounds
3 pieces of Keffir lime leaves (Asia store)
1 piece of peeled ginger

Bring the fish stock with the lemongrass, ginger and lime leaves to boil and simmer for 5 min.
In the meantime, get you mixer ready.
Add the frozen green peas (frozen !) into the mixer and add the hot stock to it.
Blend well for a minute or two and pass through a sieve. Season with a little sea salt. Ready...

To serve:
Toss your fish salad well and divide in 4-6 bowls. Pour the chilled soup around and serve.
(At Duke's, I top this salad of with tiger prawns, but that's only me...)


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