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Red Snapper Ceviche with Avocado Ice Cream

4h 10 mins
5 mins
Half
25
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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.
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Ingredients

4 portions
  • 500 grams red snapper loin, with skin, for ceviche
  • 5 lemons, (lime juice) for ceviche
  • enough sea salt, for ceviche
  • 222 grams tomtato, in a jardiniere cut, without pulp, for ceviche
  • 1 onion, medium, in a paysanne cut for ceviche
  • 2 serrano peppers, 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 yellow 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 lemon, (juice), for avocado ice cream
  • 1 pinch salt, for avocado ice cream
  • 250 grams cous cous
  • 2 cups Water, for cous cous
  • enough salt, for cous cous
  • enough Betabel buds, to decorate
  • enough fresh 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.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (2)
eunice valdez
12/05/2020 11:24:28
Y si no tengo Thermomix?
Keiko Bonilla Lam
30/07/2019 15:43:19
Qué cosa más rica. Deliciosa combinación.

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