Ingredients (serves 4)
- 200 g cherne fillets (Atlantic wreckfish)
- 4 langoustines
- A small pineapple confit
- Juice of two blood oranges
- Juice of one lime
- 10 slices of blood orange (without peel)
- 4 slices of lime (without peel)
- 50g julienned red onion
- 80g finely chopped fennel
- 1 tablespoon fresh pomegranate seeds
- 1 tablespoon soy sauce caviar
- One tablespoon of lemon caviar
- Two tablespoons virgin olive oil
- Coriander
- Pozo Izquierdo Maldon salt and ground white pepper
Method (courtesy of Chef Wolfgang Grobauer)
To prepare the marinade, combine the orange juice, lime juice, oil, salt, and pepper in a bowl. Add the thinly sliced wreckfish (without the skin) and leave to marinate for about 10 minutes. Peel and slice the pineapple confit. Steam cook the peeled langoustines for 2 minutes, then season with salt and pepper. Add to the marinade with the fish.
Drain the fish and langoustines. Set aside the remaining marinade for the onion and fennel and let them absorb all the flavours for 10 minutes.
To serve, garnish the ceviche with fresh coriander leaves, soy and lemon caviar, and fresh pomegranate seeds.
