Tiger’s Milk Sea-bream Ceviche

Cooking time: 45 mins

SERVES: 4

Ingredients

-2 Whole - Gilthead Sea Bream
-1/2 Red onions
-200g Heritage tomatoes ( multi colour boys)
-1 Fresh Jalapeño (Green)
-300ml Lime juice
-300ml water
-2 stickCelery
-1 Red Chillie
-1/2 Bunch Coriander
-50g Fresh Ginger
-4 Kafia lime leaf
-1 kafia lime
-Coriander cress
-300g Blanched Almonds
-50g extra virgin olive oil

Method

-Soak your almonds in water for a minimum of six hours.
-Prepare your sea bream and slice into centimetre thick slices, placed in a metal bowl and set aside.
-Place the lime juice, water, celery sticks, red chilli & coriander into a blender and blitz on a high speed for 30 seconds, strain into a metal bowl and set aside.
-Pour 2/3 of your ceviche liquor onto the fish and cure for a minimum of 10 minutes.
-Blitz your almonds and soaking water with the zest of one kafia lime until silky and smooth.
-Slice your red onion, tomatoes And jalapeños then dress with a small amount of your ceviche liquor, salt and a good glug of all of oil. Place in the cured fish And mix gently, spoon generously into a bowl dress with your almond milk and finish with micro coriander and finally julienned Caffia lime leaf. Serve & enjoy.