Ceviche fine dining

Try creating this fresh and summery shrimp ceviche recipe at home, created especially for OKU Insider by our Executive Chef Mark Vaessen

To celebrate Virgilio Martinez's hit restaurant Central in Lima, Peru, being crowned No.1 in Latin America's 50 Best Restaurants 2015 for the second year running, FOUR gives you his fantastic recipe for sea bass ceviche to get your weekend off to a fabulous start...Enjoy!

Yellowtail crudo marinated with olive oil, orange juice topped with chives, cape gooseberries for a quick and easy raw recipe.

Looking for a culinary twist? Check out this New Zealand Kingfish ceviche by Chef Davide Incardona. It's a blend of fresh oranges, a hint of chilli, and crunchy pistachios. Click the link and explore his profile for more food innovations. 👨🏼‍🍳 Davide Incardona 🍽Kingfish Ceviche

On the prowl for this potent South American fish marinade The seasonal ceviche at Delaney Oyster House is plated in a generous pool of leche de tigre; (inset top left) Butcher & the Boar’s sweet and fiery snapper ceviche gets finished with honeyed yogurt and fresh mint; (inset bottom left) Orange and lime juices lend citrus tang to the Gulf shrimp ceviche at Spanglish. Peruvian ceviche is an audacious cousin to the dainty dice of lime-cured fish and avocado relished by sea-foodies, and a han

Credit to @chefbish92 Gurnard Ceviche - Green Tea - Ginger - Cucumber - Apple - Coriander - Grapes Credit to @chefbish92 Gurnard Ceviche - ...

Credit to @calvinmiller32 Hand Dived Orkney Scallop Ceviche, Cucumber, Watermelon, Bergamot, Onuga. Credit to @calvinmiller32 Hand Dived Ork...

amberjack, bonito water, burnt orange, seaweed oil

Experience Yellowtail Carpaccio, Yuzu Vinaigrette & Caviar. A seafood masterpiece with Napa's elegance and culinary artistry. From Napa Home Chef.

~Striped Bass Ceviche~ Passion Fruit, Persimmon, Lime Red Onion, Chile, Cilantro, Radish Sprouts H Mart’s seafood department is exceptional. I couldn’t pass up the beautiful striped bass sashimi and if I had more time, I would have waited for the yellowfin tuna that was about to be filleted. Their produce department is fabulous too, showcasing the … Continue reading "Striped Bass Ceviche, Passion Fruit, Persimmon"

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Fine Food Collective on Instagram: “Orange and so beautiful. . . . Hiramasa kingfish, Sturgeon caviar, Orange & Smoked tomato oil . . . Follow @fine_food_collective for more…”

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This dish came about as I managed to order some ice plant and wanted to try it in a light seafood dish. The flavours were inspired by a dish by chef Zsolt Zakarrecipe from Lobster in Dublin. It was light, refreshing and the perfect quick entree. The original recipe can be found in the link here. Difficulty: EasyTime: 30 minutesServes: 2IngredientsScallop Crudo- 6 large sashimi grade scallops- 2 tbsp lime juice- saltDill Oil- 3 tbsp fresh dill - 4 tbsp grapeseed oil- salt

Scallop tartare with avocado-citrus salad | recipe by Araxi Restaurant & Oyster Bar Executive Chef James Walt | CTV Morning Live

Serves 4 Ingredients: 2 cups poached shrimp 1 serrano chile, sliced 2 radishes, thinly sliced 1/2 of a red onion, thinly sliced 1 avocado, diced black pepper kosher salt For the Aguachile Rojo 4 key limes 4 red fresno peppers, stems removed 2 habanero peppers, stems removed 2 tablespoons grape

@chefstime on Instagram: “#Repost @restaurant_at • • • • • • Restaurant A.T Kinmedai,Cima di rapa,Bourgeon d’eucalyptus #kinmedai #newdish #spring #koara🐨…”