Name: Red Snapper Ceviche with Avocado Ice Cream
Prep time: 4h 10 mins
Cook time: 5 mins
Yield: 4
Ingredients: 500 grams red snapper loin, with skin, for ceviche; 5 limes, (lime juice) for ceviche; coarse salt, for ceviche; 222 grams tomato, in a jardiniere cut, without pulp, for ceviche; 1 onion, medium, in a paysanne cut for ceviche; 2 serrano chiles, cut in a brunoise cut, seedless, for ceviche; 1 teaspoon salt, for ceviche; 1 teaspoon white pepper, for ceviche; 1 teaspoon dried oregano, for ceviche; 1 lemon, (zest), for avocado ice cream; 30 grams sugar, for avocado ice cream; 150 grams sour cream, for avocado ice cream; 2 avocados, ripe, for avocado ice cream; 1 lime, (juice), for avocado ice cream; 1 pinch salt, for avocado ice cream; 250 grams couscous; 2 cups water, for cous cous; salt, for cous cous; beet sprout, to decorate; fresh cilantro, (buds) to decorate