For the summer season, Sereno Hotels Group Corporate Chef Raffaele Lenzi has developed an appetizer that merges traditional Peruvian and Mediterranean cuisine: amberjack in ceviche with fennel and codium, a dish that can be enjoyed both a la carte and on the new Omakase menu at the Michelin-starred restaurant Il Sereno al Lago.
From the blue fish, marinated in salt, sugar and Sichuan pepper, the chef obtains a tartare, which he goes on to dress with a mousse of ceviche-a traditional Peruvian recipe-brunoise of fennel, sea fennel and codium powder. Codium is a seaweed, also known as green ball because of the spherical shape it has when young before flattening out, which is characterized by a fatty, vegetal and floral taste – perfect in combination with fish.
Ingredients for 4 people
For the Ceviche Mousse
For the Fennel Brunoise
For the Amberjack Tartare
Serving
Procedure
For the Ceviche Mousse
Mix all ingredients and marinate for 12 hours. Strain, mashing to extract all the juices. For every 650 g of ceviche sauce, add 10 g isinglass and place one charge in the siphon.
For the Fennel Brunoise
With a potato peeler, peel off the outer skin of the fennel. Make a brunoise.
For the Amberjack Tartare
Marinate the amberjack fillet for about 15 to 20 minutes with the other ingredients. Make a tartare from it.
Serving
In a slightly concave dish, dress the fennel brunoise and amberjack tartare with a drizzle of oil. Lay the mousse of ceviche on top of the fish. Top with sea fennel and a sprinkling of codium.