Recipe by: Ludovic Lefebvre and Krissy Lefebvre
CEVICHE DISH
6slices Dorade Ceviche
100ml Cucumber Water
1/2tbs Granny Smith Apple (small dice)
1/2tbs Celery Stalk (small dice)
1/2tbs Pickled Red Onion
3ea halved Black Berries
1tbs Milk Granita
3ea Purslane (tops only)
DIRECTIONS
Place ceviche into a small bowl. Cover with cucumber water.
Spread around evenly on top of ceviche apples, celery, and black berry halves.
Place the granita in the middle and top it off the pickled red onion.
Spread evenly the purslane leaves around and enjoy.
CEVICHE (DORADE)
1ea Dorade Filet (boned, skinned, and bloodline removed)
6ea Limes (juiced)
1tsp Kosher Salt
DIRECTIONS
Place lime juice in a non-reactive bowl with the salt and stir until salt is dissolved.
Slice dorade on the bias 4mm thick and place into the lime juice marinade cover and refrigerate for one hour and a half.
CUCUMBER WATER
2ea Cucumber (juiced with the skin on)
2tbs White Wine Vinegar
1tsp Kosher Salt
1/4tsp Xanthan Gum
DIRECTIONS
Place juice in a blender with the salt , and vinegar.
As you start the blender dust the xanthan gum into the blender. Mix until dissolved.
Set aside covered in the refrigerator until ready to use.
MILK GRANITA
1L Milk
1L Heavy Cream
DIRECTIONS
Stir milk and cream together with a spatula in a bowl.
Place into a flat ½ 200 hotel pan and freeze.
Scrape with a fork length wise to get shavings of milk.
PICKLED RED ONIONS
1ea Red Onion (julienne thin)
1L Red Wine Vinegar
250ml Water
1tbs Sugar
1tsp Kosher Salt
DIRECTIONS
Blanch red onions in lightly salted water for 15 seconds. Shock red onions in ice water. Take out of ice water and set aside to drain on a paper towel.
In a saucepot place vinegar, water, sugar, and salt and bring to a simmer until dry ingredients are melted.
Place onions in a non-reactive bowl with warm pickle juice. Place in the refrigerator not covered until very cold.
When red onions look very pink out of the pickle juice they are thoroughly pickled.
100ml Cucumber Water
1/2tbs Granny Smith Apple (small dice)
1/2tbs Celery Stalk (small dice)
1/2tbs Pickled Red Onion
3ea halved Black Berries
1tbs Milk Granita
3ea Purslane (tops only)
DIRECTIONS
Place ceviche into a small bowl. Cover with cucumber water.
Spread around evenly on top of ceviche apples, celery, and black berry halves.
Place the granita in the middle and top it off the pickled red onion.
Spread evenly the purslane leaves around and enjoy.
CEVICHE (DORADE)
1ea Dorade Filet (boned, skinned, and bloodline removed)
6ea Limes (juiced)
1tsp Kosher Salt
DIRECTIONS
Place lime juice in a non-reactive bowl with the salt and stir until salt is dissolved.
Slice dorade on the bias 4mm thick and place into the lime juice marinade cover and refrigerate for one hour and a half.
CUCUMBER WATER
2ea Cucumber (juiced with the skin on)
2tbs White Wine Vinegar
1tsp Kosher Salt
1/4tsp Xanthan Gum
DIRECTIONS
Place juice in a blender with the salt , and vinegar.
As you start the blender dust the xanthan gum into the blender. Mix until dissolved.
Set aside covered in the refrigerator until ready to use.
MILK GRANITA
1L Milk
1L Heavy Cream
DIRECTIONS
Stir milk and cream together with a spatula in a bowl.
Place into a flat ½ 200 hotel pan and freeze.
Scrape with a fork length wise to get shavings of milk.
PICKLED RED ONIONS
1ea Red Onion (julienne thin)
1L Red Wine Vinegar
250ml Water
1tbs Sugar
1tsp Kosher Salt
DIRECTIONS
Blanch red onions in lightly salted water for 15 seconds. Shock red onions in ice water. Take out of ice water and set aside to drain on a paper towel.
In a saucepot place vinegar, water, sugar, and salt and bring to a simmer until dry ingredients are melted.
Place onions in a non-reactive bowl with warm pickle juice. Place in the refrigerator not covered until very cold.
When red onions look very pink out of the pickle juice they are thoroughly pickled.
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