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Ceviche
250 grams of swordfish or other fish with a solid flesh
2 ripe tomatoes
2 ripe avocados
salt and freshly cracked pepper
Dressing
juice of two limes
1 small chilli
1/4 teaspoon fish sauce
1/4 teaspoon sesame oil
1 teaspoon capers
1 teaspoon parsley
1 clove garlic
2 teaspoons of extra virgin olive oil
Pesto
2 bunches of coriander
50 grams crushed macademia nuts
150ml macademia oil
1 tablespoon parmesan cheese
1 clove garlic
Method
Begin by making the dressing. Finely dice the tomatoes and avocado and place in a bowl.
Pan fry the fish lightly for 1 minute each side and then place in with the tomatoes and avocados.
Prepare the dressing and mix with the fish. Leave it stand as the lime juice will "cook" the fish.
In a blender combine all of the ingredients of the pesto and gradually add the oil until the consisteny is right. Keep tasting to get the balance right. The sharpness of the cheese, the coriander and the oil.
Using an egg ring or something similar, arrange the fish and dressing on a plate and place the pesto on top. Drizzle with a little macademia oil to finish.
2 ripe tomatoes
2 ripe avocados
salt and freshly cracked pepper
Dressing
juice of two limes
1 small chilli
1/4 teaspoon fish sauce
1/4 teaspoon sesame oil
1 teaspoon capers
1 teaspoon parsley
1 clove garlic
2 teaspoons of extra virgin olive oil
Pesto
2 bunches of coriander
50 grams crushed macademia nuts
150ml macademia oil
1 tablespoon parmesan cheese
1 clove garlic
Method
Begin by making the dressing. Finely dice the tomatoes and avocado and place in a bowl.
Pan fry the fish lightly for 1 minute each side and then place in with the tomatoes and avocados.
Prepare the dressing and mix with the fish. Leave it stand as the lime juice will "cook" the fish.
In a blender combine all of the ingredients of the pesto and gradually add the oil until the consisteny is right. Keep tasting to get the balance right. The sharpness of the cheese, the coriander and the oil.
Using an egg ring or something similar, arrange the fish and dressing on a plate and place the pesto on top. Drizzle with a little macademia oil to finish.
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