12 ounces boneless skinless dorade fillets, very thinly sliced (or use any fresh light white fish like snapper)
1 cup fresh lemon juice
2 hothouse cucumbers, very coarsely chopped
3 tablespoons white balsamic vinegar
1 tablespoon champagne vinegar
1/2 teaspoon xanthan gum
Freshly ground white pepper
FOR THE PICKLED ONIONS:
1 red onion, cut into 1/8-inch-thick rings
1/2 cup sherry vinegar
FOR THE GARNISHES:
2 small jalapeño chiles, cut crosswise into very thin slices (about 48 slices)
2/3 cup (loosely packed) fresh cilantro leaves
1 cup (loosely packed) sprigs of purslane
12 borage flowers
Fleur de sel
How to Make It
Step 1 TO PREPARE THE CEVICHE:
Gently toss the sliced fresh fish and lemon juice in a large bowl then set the mixture aside for 30 minutes, or until the fish is opaque. Drain the lemon juice and refrigerate until cold.
Blend the cucumbers in a high-powered blender until smooth. Strain the cucumber mixture in a fine-meshed sieve to extract the cucumber water; discard the solids. You should have about 2 cups of green cucumber water. Mix the cucumber water, balsamic vinegar, and champagne vinegar in a medium bowl to blend. Season the cucumber liquid to taste with salt and pepper, then whisk in the xanthan gum to thicken slightly. Refrigerate until cold.
Step 3 TO PREPARE THE PICKLED ONIONS:
Cook the red onions in a small saucepan for 30 seconds, then drain and quickly submerge the onions in a bowl of ice water until the onions are cold. Strain the onions then transfer them to a small bowl. Add the vinegar and marinate the onions for 1 hour. Strain the onions again, then cover and refrigerate.
Step 4 TO SERVE:
Arrange the fish slices over the bottom of 6 shallow soup plates. Spoon about 5 tablespoons of cucumber water over the fish on each plate and scatter the pickled red onions (about 4 per plate) over the fish. Garnish with the jalapeño slices, cilantro leaves, purslane, and borage flowers. Season with a touch of fleur de sel and serve immediately.
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