Gizzi Erskine's Ceviche Recipe | Wild Dish
- 8 years ago
Gizzi Erskine is making her own ceviche with a twist, adding some beautiful Japanese flavours. Gizzi loves Japanese fusion food, so she has combined yuzu and sesame with kumquats.
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RECIPE – Serves 4
Ingredients
1 large wild sea bass, about
800g–1kg, filleted and skinned
1 corn on the cob, husk removed
Olive oil
1 large ripe avocado, peeled, stoned and cut into small cubes
6 kumquats, thinly sliced horizontally into 6 or 7 pieces and pipped
½ large red onion, very thinly sliced
a few coriander leaves, roughly chopped
FOR THE TIGERS MILK
1 garlic clove, finely grated
1 large hot red chilli or 2 small ones, deseeded and finely chopped
¾ teaspoon salt
60ml yuzu juice
2 tablespoons soy sauce
2 tablespoons sesame oil
Method
Cut the fish into thick slices of sashimi, about 4mm thick.
Put the fish in a mixing bowl, cover with cling film and place in the fridge.
Next, heat a griddle pan until its smoking. Rub the corn with some oil, and then griddle it on all sides until it’s charred all over but the corn is still firm. Remove from the heat and leave to cool for 5 minutes. Then, using a sharp knife, carve off the corn kernels and place them in a bowl with the avocado and kumquats.
To make the ’tigers milk’, pound together the garlic, chilli and salt in a mortar with a pestle, slowly trickling in the yuzu juice, soy sauce and sesame oil. ’Tigers milk’ is the sauce that’s used to dress the ceviche. When you mix the sauce with the fish it goes a little milky from the protein.
Once you’re ready to rock-and-roll, add the red onion and the ’tigers milk’ to a non-reactive bowl, add the fish and give it a good stir. Pop it back in the fridge and leave for 5 minutes. Gizzi likes her fish to still be a little raw in the middle but if you prefer your fish to be more ‘cooked’ then you can leave it in the fridge for up to 20 minutes. Next, add the sweetcorn, avocado, kumquats and coriander to the bowl and give it another good stir to combine. Leave for a further 5 minutes, then stir again and serve straightaway. Some people serve ceviche in glasses or alongside a small fried corn tortilla or with tortilla chips, so feel free to go to town if you want to.
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Endemol and its producers are not responsible for the outcome of any recipe you try from this video and do not provide any assurances nor accept any responsibility or liability with regard to their originality quality or safety. If you try this at home, there may be different results depending on ingredients, cooking temperatures, typos, errors, omissions, or individual cooking ability. Be careful when cooking with raw ingredients such as eggs, chicken or fish and seek expert advice if you are unsure. Always take care when using sharp knives or other cooking implements and make sure you don’t burn yourself or others while cooking. You should be fully aware of and accurately advise others of the presence of substances which might provoke an adverse reaction in some consumers. If you are under 16 please seek permission from a parent or guardian before attempting this recipe at home.
SUBSCRIBE to Wild Dish http://bit.ly/SubWildDish
RECIPE – Serves 4
Ingredients
1 large wild sea bass, about
800g–1kg, filleted and skinned
1 corn on the cob, husk removed
Olive oil
1 large ripe avocado, peeled, stoned and cut into small cubes
6 kumquats, thinly sliced horizontally into 6 or 7 pieces and pipped
½ large red onion, very thinly sliced
a few coriander leaves, roughly chopped
FOR THE TIGERS MILK
1 garlic clove, finely grated
1 large hot red chilli or 2 small ones, deseeded and finely chopped
¾ teaspoon salt
60ml yuzu juice
2 tablespoons soy sauce
2 tablespoons sesame oil
Method
Cut the fish into thick slices of sashimi, about 4mm thick.
Put the fish in a mixing bowl, cover with cling film and place in the fridge.
Next, heat a griddle pan until its smoking. Rub the corn with some oil, and then griddle it on all sides until it’s charred all over but the corn is still firm. Remove from the heat and leave to cool for 5 minutes. Then, using a sharp knife, carve off the corn kernels and place them in a bowl with the avocado and kumquats.
To make the ’tigers milk’, pound together the garlic, chilli and salt in a mortar with a pestle, slowly trickling in the yuzu juice, soy sauce and sesame oil. ’Tigers milk’ is the sauce that’s used to dress the ceviche. When you mix the sauce with the fish it goes a little milky from the protein.
Once you’re ready to rock-and-roll, add the red onion and the ’tigers milk’ to a non-reactive bowl, add the fish and give it a good stir. Pop it back in the fridge and leave for 5 minutes. Gizzi likes her fish to still be a little raw in the middle but if you prefer your fish to be more ‘cooked’ then you can leave it in the fridge for up to 20 minutes. Next, add the sweetcorn, avocado, kumquats and coriander to the bowl and give it another good stir to combine. Leave for a further 5 minutes, then stir again and serve straightaway. Some people serve ceviche in glasses or alongside a small fried corn tortilla or with tortilla chips, so feel free to go to town if you want to.
Follow us:
Facebook: http://bit.ly/WDFbook
Twitter: http://bit.ly/WDtwitter
Instagram: http://bit.ly/WDinstagram
Follow Gizzi:
https://twitter.com/GizziErskine
https://instagram.com/gizzierskine
Endemol and its producers are not responsible for the outcome of any recipe you try from this video and do not provide any assurances nor accept any responsibility or liability with regard to their originality quality or safety. If you try this at home, there may be different results depending on ingredients, cooking temperatures, typos, errors, omissions, or individual cooking ability. Be careful when cooking with raw ingredients such as eggs, chicken or fish and seek expert advice if you are unsure. Always take care when using sharp knives or other cooking implements and make sure you don’t burn yourself or others while cooking. You should be fully aware of and accurately advise others of the presence of substances which might provoke an adverse reaction in some consumers. If you are under 16 please seek permission from a parent or guardian before attempting this recipe at home.