{"id":65855,"date":"2023-06-22T21:56:34","date_gmt":"2023-06-22T21:56:34","guid":{"rendered":"https:\/\/cucineditalia.com\/amberjack-in-ceviche-with-fennel-and-codium\/"},"modified":"2023-07-17T06:42:45","modified_gmt":"2023-07-17T06:42:45","slug":"amberjack-in-ceviche-with-fennel-and-codium","status":"publish","type":"post","link":"https:\/\/cucineditalia.com\/en\/amberjack-in-ceviche-with-fennel-and-codium\/","title":{"rendered":"Amberjack in Ceviche with Fennel and Codium"},"content":{"rendered":"\n

For the summer season,\u00a0Sereno Hotels Group Corporate Chef Raffaele Lenzi<\/strong>\u00a0has developed an\u00a0appetizer that merges traditional Peruvian and Mediterranean cuisine<\/strong>:\u00a0amberjack in ceviche with fennel and codium, a dish that can be enjoyed both a la carte and on the new Omakase menu at t<\/em>he Michelin-starred restaurant\u00a0Il Sereno al Lago<\/strong>.<\/p>\n\n\n\n

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<\/a>-brunoise of fennel, sea fennel and codium powder.\u00a0Codium is a seaweed, also known as green ball\u00a0<\/strong>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.<\/p>\n\n\n\n

Ingredients for 4 people<\/strong><\/h2>\n\n\n\n

For the Ceviche Mousse<\/strong><\/h3>\n\n\n
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White fish flesh and amberjack\/branzino\/dentex parings<\/strong>: 500 g<\/div>\n
Fresh chili pepper<\/strong>: 18 g<\/div>\n
White spring onion<\/strong>: 70 g<\/div>\n
Salt<\/strong>: 25 g<\/div>\n
Lime juice<\/strong>: 140 g<\/div>\n
Soy milk<\/strong>: 340 g<\/div>\n
Ginger<\/strong>: 10 g<\/div>\n
Reduced fumet<\/strong>: 250 g<\/div>\n
Fish glue<\/strong>: to taste<\/div>\n
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For the Fennel Brunoise<\/strong><\/h3>\n\n\n
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Fennel<\/strong>: 1<\/div>\n
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For the Amberjack Tartare<\/strong><\/h3>\n\n\n
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Amberjack fillet<\/strong>: 1<\/div>\n
Demerara brown sugar<\/strong>: 500 g<\/div>\n
Coarse salt<\/strong>: 250 g<\/div>\n
Fine salt<\/strong>: 250 g<\/div>\n
Sichuan pepper<\/strong>: 30 g<\/div>\n
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Serving<\/strong><\/h2>\n\n\n
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Codium powder<\/strong>: to taste<\/div>\n
Sea fennel<\/strong>: to taste<\/div>\n
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