Calming Cleanse Ceviche from Chef Michele, Six Senses Zighy Bay
Sheri fish, garden herb pest
The citrus spiciness of this Middle Eastern inspired Ceviche offers a range of weight-control and anti-heart disease properties, including antioxidants, omega-3 and omega-6, vitamins (C and A) and collagen. Use the best quality fish possible and avoid if pregnant.
Two servings
- 400 g (2 cup) sheri fish fillet, skinless, boneless (white snapper)
- 60 ml (¼ cup) extra virgin olive oil
- 80 g (½ cup) calamansi, juiced
- 80 g (½ cup) green lime, juiced
- 80 g (½ cup) green lemon, juiced
- 30 g (1/3 cup) Indian Kashmiri long red chili, seedless
- 200 g (1 cup) herb garden pesto (see recipe below)
- 80 g (½ cup) tomato, cut into 10 g cubes (small dice, 9 mm)
- 80 g (½ cup) red onion, cut into ratatouille (large dice, 20 mm)
- 100 g (½ cup) avocado, cut into 10 g cubes (small dice, 9 mm)
- 10 g (½ tsp) dry Za’atar
- 16 g sea salt
- 6 g fresh ground black pepper
- 2 pcs large kuboos Arabic bread (see recipe below)
Optional (garnish)
- Basil flower, slice of fresh chili, calamansi, coriander leaves
Make me
Slice: Cut the fish fillet into cubes, about 10 g each. Place in a bowl.
Marinate: Add half of the olive oil and the juice of the citruses (calamansi, green lime, green lemon). Grate the skin of the green lime and mix well. Leave in the fridge for 10 minutes.
Flavor: Add two generous tablespoons of the herb garden pesto to the fish mixture. Add the fresh tomato, avocado, red onion and red chili. Mix to combine.
Finish: Add the sea salt, crushed black pepper and very fine chopped red chili.
Crisp: Drizzle the olive oil and sprinkle Za’atar on the kuboos bread and bake in the oven at 180˚ C (356˚ F) until golden brown. Remove from the oven and slice.
Plate: Using a spoon, place the ceviche on the plate and garnish with the basil flower, a slice of fresh chili, coriander leaves, slice chili, calamansi and crispy Za’atar bread
Recipe notes:
Marinate the fish well with extra virgin olive oil and all the citrus.
Keep some chili for the pesto sauce.
DF = dairy-free
Herb garden pesto (for fish marinade)
Makes 200 g (one cup)
- 40 g (1/3 cup) fresh mint leaves
- 40 g (1/3 cup) fresh sweet basil leaves
- 40 g (1/3 cup) fresh coriander
- 40 g (1/3 cup) garlic, peeled, ends removed
- 30 g (1/3 cup) pine nuts, toasted
- 60 ml (¼ cup) extra virgin olive oil
- 10 g (½ tsp) Thai red chili
Make me
Pick the best-looking leaves of the coriander, mint and basil and keep them in ice water for garnish.
Using the mortar, pound the leftover leaves of mint, basil, coriander together with garlic gloves, pine nuts and little red chili.
Add the olive oil very slowly.
Recipe notes:
Make sure all the leaves are well mashed.
Normally in the pesto parmesan or pecorino cheese is added; however, because this recipe also uses a fish marinate, we think it is best avoided.
Arabic kuboos bread
- 500 g (2½ cup) white all-purpose flour
- 4 g (1 tsp) dry yeast
- 15 g (2 tsp) cane sugar
- 80 g (¾ cup) warm water
- 15 g (1 tsp) sea salt
- 15 ml (1 tbsp) extra virgin olive oil
Make me
Activate: Mix the yeast and warm water well and let the yeast activate for 10 minutes.
Mix: Add the sugar and the flour and keeping mixing. Once the compost is almost ready, add the olive oil and salt. Keep working the dough until it is nice and smooth.
Rest: Leave covered for 30 minutes.
Divide: Separate the dough into balls of 50 g each. Spread each in a round of 2 ½ cm (½ inch) thick.
Bake: Cook the round dough in a hot oven at 180˚ C (356˚ F) for 7 minutes, or in a pan gently over a medium high heat. Once slightly golden, the bread is ready.
Recipe notes:
Once cooked, stack the bread to keep them moist and cover with a kitchen cloth.
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