Ceviche with Avocado, Mango, Passion Fruit & Pomegranate

© Shutterstock

© Shutterstock

Ingredients

Ingredients

950
g
meagre/stone bass
2
avocados
1
mango
1
pomegranate
1
coconut
150
g
wild rice
1
red onion
3
passion fruits
2
limes, juice & zest
80
g
mango vinegar
60
g
olive oil from provence
40
g
lavender honey
15
g
ginger
3
g
salt
1
bunch
coriander
piment d'espelette
coarse salt

Preparation

  • First remove the skin of the fish, then soak the fish fillet in salt for eight minutes. Rinse under cold running water and store in a dry cloth.
  • Sear the fish briefly on both sides in a very hot frying pan with very little fat so that it remains raw. Then place it in the refrigerator.
  • Peel one mango and, using a ball cutter, form three balls per plate.
  • Mix the remaining mango, passion fruit pulp, honey, mango vinegar, ginger, salt, and lime zest and juice in a blender and emulsify with olive oil.
  • Toast the wild rice in a dry pan, the rice will start to pop up.
  • Cut the coconut in half (you can save the coconut water for another dish), remove the shell and place the coconut pieces in the freezer.
  • Thinly slice the avocados including the avocado peel.
  • Then roast and marinate with olive oil, salt and lime juice.
  • Three avocado slices are needed per person.
  • Remove the peel of the avocado just before serving.
  • Blend the remaining avocado slices with Piment d' Espelette, salt and lime juice in a blender and then place it in a bag.
  • Cut the pomegranate in half and, using a tablespoon, knock the fruit out of the pomegranate.

To serve

  • In a deep plate, first arrange the fish fillet cut into thin slices.
  • On top of that, place spots of mashed avocado, grilled avocado slices, mango balls, spots of mango-passion fruit vinaigrette, pomegranate seeds as well as crispy rice. 
  • Finally, garnish with iced shredded coconut and coriander.