Amberjack ceviche in the style of a Greek salad

By Chef Alexandros Tsiotinis

Amberjack

Uncooked Fish

INGREDIENTS

For the Ceviche

600gr Greek aquaculture Amberjack
140gr cucumber
150gr red poblano pepper
350gr cherry tomatoes
60gr red onion
140gr olive oil
7gr fresh oregano leaves
Sea salt flower
oxymel and tomato oil

For the Greek salad broth

5 tomatoes
1 peeled cucumber
1 pepper
1 onion
3 tablespoons of seedless olives
Olive oil
Salt

For the Greek salad leche de tigre

1550gr Greek salad broth
43gr red soy sauce kikkoman
48gr mirin
48gr Agiorgitiko vinegar

For serving

Caper leaves
Sea fennel
Borage flowers

Amberjack

Uncooked Fish

EXECUTION

For the Ceviche

1. We fillet the amberjack.
2. We remove any remaining bones from the fillets.
3. We dice the fillets (and let them rest in ice water).
4. We wash and dice the cucumber.
5. We wash and dice the red poblano pepper.
6. We peel and dice the red onion.
7. We peel the oregano leaves apart.
8. We wash and dice the 4 cherry tomatoes.

We set the fish in a basin, add the rest of the ingredients, and mix. We finish off by adding the oxymel and tomato oil.


For the Greek salad broth

1. We wash the tomatoes and slice them thinly.
2. We peel the cucumber and slice it thinly.
3. We chop the olives.

We set the vegetables in a basin, pour some oil and mix gently. We let them rest overnight. The following day, we gently mix the ingredients with a blender and use some tulle/chiffon to rid of any lumps.


For the Greek salad leche de tigre

In a pot, we mix the ingredients together.


For serving

We place the ceviche in the middle of a plate.
We set the sea fennel and caper leaves on top.
We serve the dish with the leche de tigre.

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