Monkfish ceviche
A starter with monkfish and a pepper-strawberry salad served on a crispy Hash Brown.
Ingredients:
• 4 Aviko Hash Browns
• 400 g monkfish fillet
• 2 lemons
• 2 cm ginger
• 1/2 red pepper
• 1 red, yellow and/or green bell pepper
• 2 tbsp olive oil
• 6 strawberries
• 4 cherry tomatoes
• 3 sprigs of coriander
Used product:
Method
Preparation: 30 minutes
- Cut the monkfish fillet into thin slices. Place them in a bowl. Scrub 1 lemon clean and grate the yellow zest. Squeeze the juice of both lemons.
- Peel and grate the ginger. Finely chop the red pepper. Mix the lemon zest with the juice and ginger. Drizzle the fish with the lemon marinade. Marinate for 10-15 minutes; The fish will ‘cook’ and turn white.
- Cut the bell peppers into strips and toss with the olive oil. Grill the bell peppers on the BBQ or in the grill pan for 5 minutes until soft and tender. In the meantime, cut the tomatoes and strawberries into matchsticks (julienne). Finely chop the coriander.
- Fry the tomatoes and coriander for 1 minute. Season with the fresh strawberries, wine vinegar, salt and pepper. Let the salad cool to lukewarm or room temperature.
- Prepare the Hash Browns according to the instructions on the packaging.
- Place the Hash Browns on 4 plates. Divide the bell pepper strawberry salad on top. Place the ceviche on top of the salad. Sprinkle with a little of the marinade, garnish with some edible flowers.
Variation tip: Prepare the ceviche and salad so that only the Hash Browns needs to be prepared before serving.