Dorado Ceviche

Ingredients

• Cilantro 0 oz
• Soy Sauce 0 fl oz
• Dorado 20 oz
• Carrot 10 oz
• Onion 5 oz
• Snap Peas 5 oz
• Shallot 0 oz
• Vegetable Oil 5 fl oz
• Olive Oil 1 tablespoon
• Sesame Oil 0 fl oz
• Paprika 0 oz
• Ground Black Pepper 0 oz
• Ground coriander 0 oz
• Palm Sugar 0 oz
• Celery salt 0 oz
• Peanut Sprouts 2 spoons
• Pistachios 0 oz
• Soy Sauce 0 fl oz
• 9% Vinegar 0 fl oz
• Dried Nori Seaweed 0 oz
• Salt to taste

Step-by-Step Guide

Step 1

Cut the carrot into thin, long strips, generously sprinkle with sugar, and mix well. Let it sit for 30 minutes to release its juices.

Step 2

Prepare the dorado by filleting it, then cut into strips no wider than 0.8 cm. Season with salt and drizzle with 2–3 ml of vinegar, and let it marinate for 20 minutes under a tightly sealed lid.

Step 3

Slice the onion into large wedges, sauté in well-heated vegetable oil, and then immediately remove from heat. Let it sit in the oil for 7 minutes, then strain it through a sieve (the oil can be used for dressing).

Step 4

Blanch the green peas, cool them in ice water, and cut them into strips. Rinse the scallions and cut them into 10 cm long pieces.

Step 5

Combine the fish, onion, green peas, and carrot in a deep bowl. Dress with oil, sauces, vinegar, and spices. Add cilantro leaves, and season with salt and pepper. Let it marinate for 2 hours.

Step 6

Mix well and before serving, add fresh chives. Garnish the plate with nuts, celery leaves, and seed sprouts. Sprinkle with finely sliced nori seaweed on top.