@owen.han and I made 🇯🇵 Sea Bream Ceviche with Avocado Sorbet!

CEVICHE + AVOCADO LIME SORBET RECIPE

outside of the fact that i personally dislike the plating of this dish and that I can’t quenelle for the life of me... this dish is outstanding.

the only thing I may do next time is add some sort of crunch element, and also use maybe ocean trout (which is orange) for that contrast in color.

while in peru, i think i ate ceviche at least once a day. the one critique i had for peruvian ceviche: i like avocado in my ceviche. i’m not sure why not a single ceviche dish i had there did not have avocado in it... but maybe it’s the native los angeleno in me that believes there should be avocado.

the avocado lime sorbet is unbelievable. Owen even asked me to leave him some because he loved it so much. as for the specific ice cream maker i own, it’s the Lello Musso Pola 5030 Dessert Maker Silver (2 Quart Size). it’s quite an investment, but if you’re ready to dive into ice cream, may i suggest the Lello 4080 Musso Lussino (it’s slightly smaller and cheaper).

also, feel free to use a more accessible fish like salmon for this dish.

CEVICHE

2 - sea bream fillets (or any that can be eaten raw)
2 - red chillies, brunoise + deseeded
1 - shallot, brunoise
1 handful - cilantro, finely minced
2 - limes, 1 zested, both juiced
75 g - avocado oil (any neutral oil)
1 pinch - sugar
salt
ground white pepper
1 - avocado, cubed (optional if no sorbet)

method
dice fish into 1 cm / 0.5 inch cubes
mix remaining ingredients in a bowl, add salt and pepper to taste
add fish into marinade for about 10 minutes
serve with avocado sorbet and (optionally) garnish with a single sunflower petal

AVOCADO LIME SORBET

2 - avocados, peeled
100g - sugar
100g - water
1 - lemon, juiced
2 - limes, juiced and zested

method
add sugar and water into a saucepan over low heat, let sugar dissolve
raise to a simmer for 5 min, then remove from heat and let cool

add everything into a blender, and blitz until completely smooth
churn in an ice cream machine according to directions, and then store in a container in the freezer until ready to serve
also, you’ll need to let the sorbet thaw if it’s completely frozen

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