Rapid-Infused Ceviche

Ingredients

1/2 pound firm white fish, such as sea bass, whitefish, tilapia, or mahi mahi
1/2 cup fresh lime juice (the juice of 4-5 limes)
1/4 cup fresh orange juice (the juice of 1/2 an orange)
1/4 cup water
1 small serrano pepper or 1/2 jalapeno pepper, stemmed, seeded and finely diced
1/4 cup thinly-sliced red onion
1/2 teaspoon sea salt

Preparation

1) Freeze fish 10-15 minutes to make it easier to cut.

2) Remove from freezer. Remove skin (if necessary) and slice into 1/4-inch thin strips. Cut strips into bite-sized pieces.

3) Place half of fish into dispenser. Add lime juice, orange juice, water, serrano, and onion.

4) Insert 1 N20 cream charger.

5) Remove the charger and discard (or, recycle!). Cover the decorator tip with a cup (to capture spray) and, in an upright position, press the lever of the dispenser to release all of the pressurized gas inside, and remove the Whipper head.

6) Strain fish mixture over a bowl through an iSi funnel & sieve. Set marinated fish aside.

7) Return marinade to the dispenser. Add remaining fish. Screw the head of the dispenser back on.

8) Insert a N20 cream charger into charger holder.

9) Remove the charger and discard (or, recycle!). Cover the decorator tip with a cup (to capture spray) and, in an upright position, press the lever of the dispenser to release all of the pressurized gas inside, and remove the Whipper head.

10) Transfer contents inside the whipper into a bowl and add the fish which was set aside in step 5. Sprinkle with salt.

11) Line plate with lettuce. Top with marinated fish. Garnish with sweet potatoes and serve immediately.

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