Recipe: NOÉPE’s ceviche ponja

A light, refreshing dish from Park Hyatt Dubai’s Creekside seafood restaurant

Recipe: NOÉPE’s ceviche ponja

Perched on the edge of Dubai Creek at the Park Hyatt Dubai, seafood spot NOÉPE’s location is seriously transporting. And so is the food. So while we can’t pretend we’re gallivanting around the world’s most idyllic harbours, we can eat like we are.

Here, NOÉPE’s chefs share a recipe for a light, refreshing ceviche.

Ceviche ponja

Ingredients:

• 120g seabass
• 50g leche de tigre (tiger milk, see recipe below)
• 3g bonita flakes
• 10g shallots
• 5g seaweed
• 5g fresh coriander
• 30g baby beetroot
• 10g salt
• 5g black pepper

Method:

• Toast the bonita flakes and mix with the leche de tigre, leave to infuse overnight and strain it

• Dice the coriander and shallot, and make of pickle of baby beetroot (steep in vinegar and salt)

• In a bowl, mix cubes of seabass with salt and pper and shallots, and add the bonito leche de tigre

• Serve in a bowl

Leche de tigre (tiger milk) ingredients:

• 390g lime juice
• 120g fresh salmon without skin
• 10g coriander stick
• 50g red onion
• 50g celery stick
• 25g red chili without seeds
• 5g ginger
• 10g garlic

Leche de tigre method:

• Mix all the ingredient and bled it, put through double hair net over night to strain it

For more recipes from Dubai’s best restaurants, click here.

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