Ocean trout & watermelon cebiche with prickly pear dressing

Ocean trout & watermelon cebiche with prickly pear dressing

By
From
Cantina
Serves
4-6
Photographer
Chris Middleton

I am continuing the theme of seafood cebiche with exotic fruits, as it is such a revelation to me. I feel the need to share this as prickly pear season was upon us when I opened the new cantina. Prickly pears are menacing to prepare for a novice due to their transparent, razor-like spikes and I suggest you wear heavy-duty gloves when you handle them. Allow them to ripen in the sun where they start to split as they become ripe. Cut down the centre of the fruit and the skin should peel away in one piece. The bright colours and flavours here are sensational.

Ingredients

Quantity Ingredient
500g lime-cured ocean trout fillet, belly flap removed
Lime cure for fish
400g seedless watermelon

Prickly pear dressing

Quantity Ingredient
350ml freshly squeezed prickly pear juice or blood orange juice
350ml freshly squeezed lime juice
4 serrano chillies or red jalapenos, seeded
sea salt, to taste and balance
sugar, to taste and balance

Salad

Quantity Ingredient
1 red onion, thinly sliced
4 breakfast radishes, thinly sliced, plus extra to garnish
1 large handful coriander leaves, finely shredded
olive oil, for drizzling
pinch sea salt

Garnish

Quantity Ingredient
1 jalapeno, thinly sliced into rounds
75g finger lime flesh
edible flowers

Method

  1. Slice the cured trout thinly into neat 3 cm round slices. Layer on baking paper. Cover and refrigerate until ready to serve.
  2. Cut the watermelon into rounds using a 5 cm diameter cookie cutter. Slice into 1 cm thick discs. Ensure you have 20–30 discs, depending on how many you are serving – you will need 4–5 per serve.
  3. To prepare the prickly pear dressing, blend the prickly pear juice, lime juice, chilli and any watermelon offcuts (without rind) in a food processor until smooth. Season lightly with salt and sugar, remembering the dressing still needs to be sharp with acid but balanced.
  4. Combine the salad ingredients, except the oil and salt, in a small bowl.
  5. To serve, arrange 5 watermelon discs with alternate slices of cured ocean trout on serving plates. Drizzle the salad with olive oil, toss to dress and season with salt. Garnish each slice of trout with a slice of jalapeño and a neat pile of finger lime flesh. Generously spoon over the dressing and lightly drizzle with olive oil. Garnish with edible flowers and thin slices of radish. Serve immediately along with the salad.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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