
COLD SMOKED BASS CEVICHE WITH TOASTED SESAME OIL
Ingredients
For the sesame oil:
- 15 g fresh garlic
- 10 g sesame seeds
- 70 ml sesame oil
For the ceviche:
- 4 bass fillets
- Ice
- Rub de la Costa SMP
- Ultimate White Rub SMP
- 100 g red onion
- 120 g honey mango or any type of mango
- 1 ½ tbsp habanero chile
- 200 ml lime juice
- 10 g cilantro leaves
- 1 handful of applewood chips
- 1 avocado
- Corn tostadas or salted crackers
Directions
Finely chop the garlic cloves and reserve.
Place a pan on the grill on direct heat and add the sesame seeds to toast them. Be careful not to burn them.
Remove the pan from the grill when the sesame seeds turn golden, set aside and let them cool.
Heat the sesame oil in a pan on low heat. Be careful not to burn it.
Add the chopped garlic and stir very well to fry it.
Remove the pan from the heat.
Add the toasted sesame seeds and let it cool completely. Reserve.
For the ceviche:
Cut the bass filets into cubes and add them to an aluminum or pewter platter.
On a bigger platter, make an ice bed and on top of that, place the platter with the filets.
Add the applewood chips directly to the embers to smoke the filets.
Smoke for 10 minutes, placing the platters over the grill on indirect heat at 110° F.
Remove the platters and reserve until the bass is at room temperature.
Cut the onion in julienne and the mango in cubes. Set aside.
Finely chop the habanero and cilantro. Reserve.
Add to a bowl the smoked bass chopped in cubes and cover with lime juice.
Season with Ultimate White Rub SMP and Rub de la Costa SMP, and let marinate for 5 minutes.
Add the onion, habanero, mango, half of the cilantro, and toasted sesame oil.
Serve the ceviche in a soup plate, sprinkle a bit of sesame oil, garnish with avocado on cubes and chopped cilantro with corn tostadas or salted crackers on the side.
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