Monkfish, scalded steam, and served just like the Peruvian recipe. A revisited classic, in the name of food safety and taste
The raw fish it has become one of the most consumed dishes, even in Italy where this tradition was practically unknown. With the sushi first and then the Peruvian ceviche, it has become a must. But many don't appreciate it. Raw fish may not like it, and in summer, albeit fresh and pleasant, it also poses serious problems of food preservation and hygiene.
The chef found the compromise Carlo Persia, which since 2004 has been cooking aboard cruise ships and since 2017 is part of the MSC Cruises team, where customers are tens of thousands every day. The fish seasoned with lime and spices as per the Peruvian recipe, is steamed first: «This summer the most requested dish is the monkfish ceviche with red onions, lime and coriander, marinated on pepper sauce, jalapeño and fruit of passion, "says Persia. Here is the recipe.
Monkfish ceviche
Ingredients for 4 people
120g red peppers
10 ml extra virgin olive oil
120 g red sliced onions
50 ml fresh lime juice
2 g chopped garlic
7 g fresh coriander, coarsely chopped
350 g monkfish
2 g fresh coriander, for decoration
15 g sliced Jalapeño pepper
20 g passion fruit
Salt and black pepper (ground to taste)
Production
Roast the peppers in the oven at 175 ° C, for about 15 minutes; then remove the skin and any seeds. Blend with extra virgin olive oil and season with salt and pepper.
Finely chop the red onions, wash them in cold water, then drain.
Season the onions with lime juice, salt and pepper, adding the chopped coriander garlic.
Cut the monkfish into medium-sized cubes, steam it at 110 ° C for about 3 minutes. Cool in the refrigerator.
Once cooled, add the lime juice to the fish and leave to marinate for 30 minutes.
Pour a little pepper sauce into the dish with a spoon, place the marinated fish on top of the sauce and complete with the sliced onions. Garnish with jalapeño, passion fruit and coriander.
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