Name: Fish Ceviche with Avocado Ice Cream
Prep time: 255 min
Cook time: 5 min
Yield: 4
Cuisine: Internacional
Ingredients: 500 grams red snapper loin, with skin, for the ceviche; 5 limes, (lime juice) for the ceviche; coarse salt, for the ceviche; 222 grams tomato, cut into jardinera, without pulp, for the ceviche; 1 onion, medium, cut into paisan, for the ceviche; 2 serrano chiles, diced brunoise, seedless, for the ceviche; 1 teaspoon salt, for the ceviche; 1 teaspoon white pepper, for the ceviche; 1 teaspoon dried oregano, for the ceviche; 1 lemon, (zest), for the avocado ice cream; 30 grams sugar, for the avocado ice cream; 150 grams sour cream, for the avocado ice cream; 2 avocados, ripe, for the avocado ice cream; 1 lime, (juice), for the avocado ice cream; 1 pinch salt, for the avocado ice cream; 250 grams couscous; 2 cups water, for the cous cous; salt, for the cous cous; beet sprout, for decoration; fresh cilantro, (sprouts) for decoration

Preparation

4h 10 mins

5 mins

Medium

For the ceviche: on a blue cutting board for fish, remove the skin from the huachinango, cut into cubes, place in a dish, and add lime juice and coarse salt. Let it rest for 3 hours in the refrigerator, stirring occasionally. Then drain the fish and set aside. In a bowl, add the huachinango, tomato, onion, chili, and season with salt, pepper, and dried oregano.