Peruvian Seafood Ceviche Tower – A Sensational Cinematic Dish
This Michelin-inspired Peruvian Seafood Ceviche Tower is a visually stunning and gourmet dish that combines the freshest ingredients for an unforgettable taste experience. With flavors and textures that tantalize your senses, this cinematic recipe is perfect for a special occasion or an elevated dinner party.
Allergens
Fish, Shellfish
Ingredients
- 1 lb fresh white fish fillet (tilapia or sea bass), finely diced 2 cups fresh shrimp, peeled and deveined 1/2 cup freshly squeezed lime juice 1/2 cup freshly squeezed lemon juice 1/4 cup freshly squeezed orange juice 1 medium red onion, thinly sliced 1/2 cup fresh cilantro, chopped 1/2 cup celery, finely diced 1/2 cup red bell pepper, finely diced 1/4 cup Peruvian chili peppers, finely chopped Salt and pepper to taste 1 avocado, sliced for garnish 1 lime, cut into wedges for garnish
Instructions
- In a large mixing bowl, combine the fish fillet and shrimp.
- Add the lime, lemon, and orange juices to the fish mixture. Season with salt and pepper. Mix well and let it marinate for 30 minutes in the refrigerator.
- Drain off excess liquid and mix in cilantro, red onion, celery, red bell pepper, and Peruvian chili peppers. Adjust seasoning if necessary.
- To assemble the tower, place a ring mold or a tall glass on a serving plate. Fill it with the marinated seafood mixture, pressing gently to shape. Remove the mold carefully.
- Garnish with avocado slices and lime wedges. Serve immediately.
Chef’s Insight
The combination of flavors and textures in this dish is truly remarkable, making it perfect for special occasions.
Notes
Adjust the spiciness level according to your taste preference.