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Serves : 6

Learn how to make Ludo Lefebvre's easy ceviche recipe. Slideshow: More Seafood Recipes

How to Make It

Step 1    TO PREPARE THE CEVICHE:

Gently toss the sliced fresh fish and lemon juice in a large bowl then set the mixture aside for 30 minutes, or until the fish is opaque. Drain the lemon juice and refrigerate until cold.

Step 2    

Blend the cucumbers in a high-powered blender until smooth. Strain the cucumber mixture in a fine-meshed sieve to extract the cucumber water; discard the solids. You should have about 2 cups of green cucumber water. Mix the cucumber water, balsamic vinegar, and champagne vinegar in a medium bowl to blend. Season the cucumber liquid to taste with salt and pepper, then whisk in the xanthan gum to thicken slightly. Refrigerate until cold.

Step 3    TO PREPARE THE PICKLED ONIONS:

Cook the red onions in a small saucepan for 30 seconds, then drain and quickly submerge the onions in a bowl of ice water until the onions are cold. Strain the onions then transfer them to a small bowl. Add the vinegar and marinate the onions for 1 hour. Strain the onions again, then cover and refrigerate.

Step 4    TO SERVE:

Arrange the fish slices over the bottom of 6 shallow soup plates. Spoon about 5 tablespoons of cucumber water over the fish on each plate and scatter the pickled red onions (about 4 per plate) over the fish. Garnish with the jalapeño slices, cilantro leaves, purslane, and borage flowers. Season with a touch of fleur de sel and serve immediately.

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