HANOS catering wholesale
Become a customer
Foodxperience
Ceviche of mullet with raspberry and shiso — image

Ceviche of mullet with raspberry and shiso

The freshness of mullet forms the base of this ceviche, finished with a fruity raspberry vinaigrette, lime, and aromatic shiso.

This recipe was created by Luca Carli.

 

Tip: Luca Carli uses mullet in the summer magazine, but chooses hamachi for the masterclass. Hamachi has a slightly richer and fattier flavor, but like mullet, it pairs beautifully with fresh, briny, and herbal accents.

Ingredients

10mlOlive oil
2Lime juice and zest
40mlWater
10Prestige raspberries
4Bruised shiso leaves

Finely chopped basil leaves
Salt to taste
1Mullet
Finely chopped shiso leaf

Preparation

  1. Blend the raspberries, crushed shiso leaf, water, and lime zest in a blender.
  2. Strain the mixture and add the olive oil. Mix into a vinaigrette and season with salt.

  1. Fillet the mullet and place the fillets on a tray.
  2. Grate lime zest over the fish and sprinkle with some salt.
  3. Cut the raw fish fillet into thin slices, like sashimi.

  1. Arrange the sashimi slices in a flower pattern on the plate.
  2. Place the raspberry slices on top.
  3. Pour the raspberry vinaigrette over the fish.
  4. Sprinkle with finely chopped basil and shiso leaf.
  5. Let marinate for at least 10 minutes so the fish becomes tender.