Recipe: Ceviche blanco | Mayerthorpe Freelancer


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Created by Chef Olivier Le Calvez of the buzzy Toronto restaurant Casa Madera, this dish celebrates fresh fish — in this case striped bass — pairing it with elements of citrus and pepper. Simple to prepare, this dish is sure to delight.

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Casa Madera Ceviche blanco

4 oz (114 g) striped bass cut in cubes 1×1 cm

1 oz (28 g) cucumber, diced and peeled

1/2 oz (14 g) red onion, sliced 

3 segments grapefruit

1/2 tsp (2.5 mL) pepitas

3 slices habanero pepper 

1/2 tsp (2.5 mL) cilantro chopped

3 pieces edible flowers 

3 oz (86 g) ceviche base

Pinch of salt

Ceviche base

4 oz (115 mL) lemon juice

4 oz (115 mL) lime juice

4 oz (115 mL) orange juice

1 tsp (5 mL) yellow panca paste (Peruvian pepper)

1/4 tsp (1 mL) salt kosher 

Cut the striped bass in one-centimetre cubes. Cut the remaining ingredients as noted in the ingredient list. Mix the ceviche base in a bowl until salt is diluted. Add all the ingredients to the mix and let marinate for a few minutes. Place in plate or bowl, depending on preference. Garnish with edible flowers and a pinch of salt. 

Serves two. 

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