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Red Snapper Ceviche with Avocado Ice Cream

4 h 10 min
5 min
Not so easy
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This recipe for fish ceviche with red snapper accompanied by an avocado ice cream is so versatile that you can serve it as an entree or as a main course. The dish is fresh and full of flavors complemented by cous cous, and if you dare to prepare it, you will feel like a professional chef.

Ingredients

4 servings
  • 500 grams of red snapper loin with skin, for ceviche
  • 5 pieces of green lemon (lime juice) for ceviche
  • enough of sea salt for ceviche
  • 222 grams of tomato in a jardiniere cut, without pulp, for ceviche
  • 1 piece of onion medium, in a paysanne cut for ceviche
  • 2 pieces of serrano pepper cut in a brunoise cut, seedless, for ceviche
  • 1 teaspoonful of Salt for ceviche
  • 1 teaspoonful of White pepper for ceviche
  • 1 teaspoonful of Dried oregano for ceviche
  • 1 piece of yellow lemon (zest), for avocado ice cream
  • 30 grams of sugar for avocado ice cream
  • 150 grams of sour cream for avocado ice cream
  • 2 pieces of avocado ripe, for avocado ice cream
  • 1 piece of green lemon (juice), for avocado ice cream
  • 1 pinch of Salt for avocado ice cream
  • 250 grams of cous cous
  • 2 cups of Water for cous cous
  • enough of Salt for cous cous
  • enough of Betabel buds to decorate
  • enough of coriander (buds) to decorate

    Preparation

    For ceviche: on a blue seafood cutting board, remove the skin from the red snapper, cut into cubes, place in a bowl and add the lemon juice and the coarse or sea salt. Let stand for 3 hours in refrigeration and stir it occasionally. Then drain the fish and set aside.
    In a bowl add the red snapper, tomato, onion, chili, and season with salt, pepper and dried oregano.
    For avocado ice cream: add all the ingredients in the thermomix and freeze.
    For cous cous: in a pot with water, add cous cous and cook for 5 minutes over medium heat. Let cool and set aside.
    For assembly: place the ceviche in glass, add a layer of cous cous, and decorate with a quenelle of avocado ice cream, with beet sprouts and coriander.

    PRESENTATION

    In a glass, accompanied by cous cous and a refreshing drink.

    TIPS

    Cous cous is placed in a bowl and covered with boiling water. The Thermomix gives a smooth and unparalleled consistency to avocado ice cream. The size of the paysanne cut is 1 cm x 1 cm.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    181
    kcal
    9.1%
    Carbohydrates
    26.7
    g
    8.9%
    Proteins
    4.1
    g
    8.2%
    Lipids
    6.5
    g
    10%
    Fiber
    1.5
    g
    3.1%
    Sugar
    10.3
    g
    11%
    Cholesterol
    25.4
    mg
    8.5%
    Esha
    Rate this tip
    Ratings (1)
    Keiko Bonilla Lam
    30/07/2019 15:43:19
    Qué cosa más rica. Deliciosa combinación.

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