HANOS catering wholesale
Become a customer
Foodxperience

Ceviche a la passion

Le Fruit de Monin Passion Fruit, sea bream fillet, lime, coriander, and sweet potato. Recipe for 10 people.

Le Fruit de MONIN is a unique, all-in-one concept. Ready to serve, so no hassle with cutting fruit. The fruit purees are made with at least 50% real fruit, picked at the peak of ripeness. They are perfect for quickly and easily creating delicious and distinctive (fruity) drinks, such as milkshakes, lemonades, smoothies, cocktails, and mocktails. In addition, they can add a delicious flavor to various dishes, including ceviche.

Ingredients

50gLe Fruit de MONIN Passion Fruit
200gLime juice
5units.itemslime zest
20gFish sauce
15gCoriander
15gChili pepper

700gsea bream fillet
200gSweet potato

Goa cress
Red onion

Preparation

  1. Weigh out 50 grams of Le Fruit de MONIN Passion Fruit.
  2. Squeeze 200 grams of lime juice (about 10 limes) and collect the zest of 5 limes, set aside.
  3. Weigh out 20 grams of fish sauce.
  4. Chop the chili pepper and coriander.
  5. Mix all ingredients into a smooth mixture.
  6. Set aside for use.

  1. Cut the sea bream fillet into segments.
  2. Marinate the sea bream in the Tiger Milk for 30 minutes.
  3. Meanwhile, roast the sweet potatoes in the oven at 230°C for 30 minutes.
  4. Cut the roasted potatoes to the desired size.

  1. Place the roasted sweet potato pieces on the edge of the plate.
  2. Spoon the ceviche with marinade next to the sweet potatoes.
  3. Garnish with fresh herbs such as Goa cress, chili rings, and red onion.