Seabuckthorn Salsa
1 pint – 4 servings
Sea Buckthorn Berries
or Regalis Sea Buckthorn Preserve
150 grams
Lime Juice
150 grams
Ice
100 grams
Ginger
30 grams
Lemongrass
25 grams
Celery
30 grams
Turmeric
15 grams
Habanero Chile
5 grams
Garlic
3 grams
Fish Sauce (Red Boat)
10 grams
$link
8 grams
The Preparation
Using a blender, blend all ingredients until smooth and pass through a colander into a container, keep refrigerated until served.
To Serve:
$link or Rose Snapper
1 loin
Julienned Red Onion
1/4 cup
Chopped Cilantro (including stems)
1/4 cup
<a href="/search?type=product&q=O-med+Arbequina" class="text-decoration-underline">O-med Arbequiña Extra Virgin Olive Oil</a>
2 tbsps
$link
As needed
To Assemble:
1. Cut the fish into ½ x ½ inch cubes and place into a mixing bowl.
2. Sprinkle fish with flor de sal and let sit for 5 minutes.
3. Add onions and salsa, let the ingredients sit for 2 more minutes.
4. Serve ceviche into chilled bowls, pour a little olive oil over fish.
5. Garnish with cilantro and sea urchin tongues.
6. Adding avocado slices and eating the ceviche with tostadas will make it even better.