Mackerel ceviche with marinated watermelon

Name: Mackerel ceviche with marinated watermelon
Ingredients: 2 units.items Limes; 4 units.items Limes; 0.5 units.items watermelon brunoise cut; 6 Sugar; 1 units.items mackerel fillet; 1 units.items Purple radish; 2 Sambai; 15 g Gelcrem; Pea purée; herring caviar; marinated watermelon; pea crumble; carrot purée

Ceviche is the general term for dishes with raw fish that is cooked in acidic juice (tiger’s milk).The citrus juice in the tiger's milk causes the proteins in the fish to coagulate (but does not kill all bacteria!) and thus the fish becomes 'cooked'.

Ingredients

4units.itemsLimes

0.5units.itemswatermelon brunoise cut

6Sugar

2units.itemsLimes

1units.itemsmackerel fillet

1units.itemsPurple radish

2Sambai

15gGelcrem

Pea purée

herring caviar

marinated watermelon

pea crumble

carrot purée

Preparation

Squeeze the limes and mix the juice with the sugar, then gently fold in the melon pieces at the end.
Store in the refrigerator.

Slice the mackerel lengthwise into thin strips.
Squeeze the lime over the fish and let stand for 2 minutes.
Make a pipeable jelly: mix the sambai with the gelcrem (hand blender) and fill a piping bag with it.
Place the mackerel on the plate.
Spoon the marinated watermelon next to it.
Pipe the sambai jelly and the vegetable purées in between.
Slice the radish thinly and stick into the jelly.
Sprinkle with pea crumb using a fine sieve.
Spoon a little herring caviar onto the dish.