Hitachino Saison du Japon Ceviche
For the Ceviche
2 Kg fresh semi-firm white fish (seabass, sole or tilapia) finely dicedJuice from 1 orange
Juice from 1 grapefruit
Juice from 6 limes
Juice from 6 lemons
3 garlic cloves
1⁄2 cup seeded and chopped tomato1⁄4 cup chopped fresh coriander1⁄2 cup Hitachino Saison du Japon1 tbsp fresh grated ginger
1 shallot finely diced
1 green chilli seeded and finely dicedSalt and pepper
For the Crème Fraîche
1 pint heavy creamDill
For the Garnish
Gem lettuce
For the Crème Fraîche
Combine ingredients in a non-reactive container, cover, and let rest in the refrigerator until thickened for 12-24 hours. Keep refrigerated up to 2 weeks.
For the Ceviche
The night before, combine diced fish with the orange, grapefruit, lime and lemon juice. Mix gently though thoroughly. Cover and refrigerate overnight until fish
is “cooked”. Combine garlic, tomato, coriander, Saison, ginger, shallot and chilli. Mix gently, cover and place
in a refrigerator for at least 1 hour. Once the fish is opaque, gently squeeze and place in a separate mixing bowl, discarding the citrus juice. Strain the tomato mixture, then combine with the fish. Gently mix together. Add salt and pepper to taste. Spread gem lettuce leaves out on a platter, place a dollop of crème fraîche on each leaf followed by a spoonful of the ceviche mixture.
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