Char-Smoked Ceviche & Lime Caviar with Crystal Bread
Has the thought of a dish stimulated your salivary glands?
Mexican originated but reminds us so much of Spain where we first tried. Our 1st visit was a holiday, 2nd visit was the opening of Rafael Nadal's Academy and 3rd visit was a 6 weeks tennis/work trip. Mom was very busy with her work and us since restaurants opened very late at 1pm & 8pm and our training and tournament schedules didn't allow dining in restaurants except on weekends. She dished out variants: minced pork porridge, chinese chives pancake, stews, meat skewers, steaks, chicken rice, pastas and desserts. Bill had a bad allergy attack with broken skins, lips and sores and Mom had to stay awake through the night to cream him while he slept so his skin stayed moist and his sleep would not be too disturbed. Anyway, the dish that got Bill going was Ceviche. Many nights before Mom sleeps, she would prepare the Ceviche as it needed to be marinated overnight for a better flavour and was Mom's stunt at that trip to get us polished our salads and super trios (Quinoa, Chia seed, Farros which we dislike) along with it.
All these felt normal then but on afterthought now, it was unbelievable.
Ceviche 'cold-cooks' the fish by breaking down its protein so the fish turns white but it cannot kill bacteria as well as heat. We give our Japanese Sashimi Grade Hamachi a quick smoke grill using binchotan charcoal to kill the bacteria before we 'ceviche' it. Hence the fragrant char smokiness lingers in the dish.
It is then paired with Asian herbs and topped with Australian Lime Caviar, a very expensive natural lime with pulps like shapes of fish roe, earning its label Lime Caviar deservingly.
The crystal bread that we had tried in Europe was salty, my mom tweaked it with a mild caramel tough to elevate the ceviche's citrusy character. The crystal bread takes a whole 3 hours to make and they have a very high failure rate and cannot be baked in bulk. The combi was just amazing! A set of Ceviche comes with 2 pieces of crystal bread and a small jar of the super trio: Tricolor Organic Quinoa, Farro & Chia Seeds. Use them as a base for the ceviche.
Best with: Parmesan Garlic Chicken, Beef Bourguignon, Jacket Potatoes, Sourdough
Portion & packaging: CPack in a 700ml oven-grade glass container (refundable $3), the super trio grains are packed in a glass jar (refundable $0.50, and 2 pieces of crystal bread wrapped in a reusable baking paper if you need to toast it. Please keep the crystal bread in an air-tight container if you aren't consuming it yet.
Chiller: All to be kept in chiller and consume within 24 hours. Crystal bread to be kept in an airtight box.
To Serve: Consume immediately.