Paleo Chilean Seafood Ceviche Tower – A Symphony of Ocean Freshness
Discover a mouthwatering, cinematic, and advanced level Paleo Chilean Seafood Ceviche Tower that transports your taste buds to the Pacific shores. With fresh ingredients, zesty citrus flavors, and photorealistic plating, this dish is perfect for food historians and Michelin-star chefs alike. Prepare to be amazed by this Paleo-friendly culinary experience that combines art and flavor in every bite.
Allergens
Fish (including shellfish) - Gluten-free (depending on additional ingredients)
Ingredients
- 1 lb fresh white fish fillet (e.g., cod or tilapia), cut into cubes
- 1 cup small shrimp, peeled and deveined
- 1/2 cup fresh cilantro leaves, finely chopped
- 1/4 cup fresh lime juice
- 1/4 cup fresh lemon juice
- 1/4 cup fresh orange juice
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- 1 avocado, sliced
- 1/2 red onion, thinly sliced
- 1 large tomato, diced
- 1 jalapeño, deseeded and finely chopped (optional)
- 1 lime, cut into wedges
- 4 rice paper wrappers
- Microgreens for garnish
Instructions
- In a non reactive bowl, combine the fish, shrimp, cilantro, lime juice, lemon juice, orange juice, cumin, salt, and pepper. Mix well and let it marinate in the refrigerator for at least 30 minutes, or until the fish is opaque and cooked through.
- While the seafood is marinating, prepare the rice paper wrappers according to package instructions.
- Assemble the ceviche towers by placing a rice paper wrapper on each serving plate, followed by an even layer of avocado slices, then a layer of marinated seafood mixture, red onion, tomato, and jalapeño (if using).
- Garnish with microgreens and lime wedges.
Chef’s Insight
The combination of citrus juices not only cooks the fish and shrimp but also preserves their delicate flavors and texture, making this dish perfect for a Paleo diet.
Notes
Be sure to use fresh, high-quality ingredients for the best results.