July 8, 2020March 15, 2021 Cold and Hot Starters, Recipes 0

Pangasius ceviche with turnip daikon

Name: Pangasius ceviche with turnip daikon
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 kg swai grouper basa Vima or panga fish Vima; 200 g daikon turnip; 250 g red onion; 100 g beets; 1 cup lemon juice; 25 g coriander; 2 g fine salt; 1 g brown sugar; 50 g radishes

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Course: Cold and Hot Starters

Cuisine: Andean, Peruvian, South American

Keyword: ceviche

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: people

Ingredients

1 kg swai grouper basa Vima or panga fish Vima
200 g daikon turnip
250 g red onion
100 g beets
1 cup lemon juice
25 g coriander
2 g fine salt
1 g brown sugar
50 g radishes

Instructions

Thaw fish in the refrigerator one day before preparing. Put it on a rack to remove defrosting water.
Cut turnips and radishes into thin slices and let soak in cold water, so they hydrate.
Blend the beets, onions, coriander, and lemon juice. Strain and add salt and sugar.
Cut fish thinly, and place in a concave plate, decorate the dish with radishes and add beet mixture to compliment the ceviche.
Taste when fully prepared and adjust flavors accordingly.