Ceviche of John Dory
With Benjamin Bayly
Ceviche of John Dory, Coriander and Lime, Blood Vein Sorrel, Sea Urchin and Lemon Oil
Serves 4
Total cost $15
Time 10 minutes
Ingredients
2 fillets small john dory
1 lime, juice & zest
2 sprigs coriander
1/4 red chilli finely chopped
Pinch sugar and sea salt
10g croutons
10g crispy shallots
2 sea urchin
50mls extra virgin lemon oil
Kina
Cut the kina in half and carefully scoop out the
yellow/orangey roe, leaving behind the black gunk. Place the sea
urchin on to damp paper towels
Ceviche
Remove the skin from the john dory and slice the fillet
across the grain into thin slices.
Marinate the fish with the lime juice and zest, sugar, salt,
coriander and chilli and let sit for 3-5 minutes.
Lay the sliced fish carefully on the plate, leaving behind the
excess juice. The fish will have whitened and gently "cooked" in
the acidity.
Dress with a bit more lemon oil and use the croutons and crispy
shallots to add texture to the dish.
Finish with a few pieces of kina and sorrel leaves, the kina will
give the dish a nice richness to complement the acidity of the
lime.
(Broadcast: 22 Feb 2012)
