Shima Aji Ceviche with Variety of Limes and Lemons in Different Textures
FOR THE CEVICHE
Brined white fish: 100 g (see recipe below)
Yuzu and lulo leche de tigre: 80 g (see recipe below)
Finger limes: 2 (sliced)
Meyer lemon zest: 1
Kaffir lime salt: small pinch (see recipe below)
Lemon, mint, and basil oil: 10 g (see recipe below)
Borage flowers: optional
FOR THE BRINED WHITE FISH
Ice water: 950 ml
Lime zest: 2
Kosher salt: 100 g
Coriander seeds: 10 g
Star anise: 10 g
White peppercorns: 10 g
Shima aji or another sashimi-grade white fish such as fluke or snapper: 100 g
FOR THE YUZU AND LULO LECHE DE TIGRE
Lulo juice or pulp or substitute passionfruit or tart citrus blend: 100 g
Yuzu juice: 30 g
Lime juice: 10 g
Salt: 10 g
Granulated sugar: 20 g
FOR THE LEMON, MINT, AND BASIL OIL
Fresh mint: 100 g
Fresh basil: 100 g
Canola oil: 200 g
Lemon zest: 50 g
FOR THE KAFFIR LIME SALT
Kaffir lime leaves: 50 g (fresh or dried)
Flaky sea salt: 100 g
At elcielo, chef Juan Manuel “Juanma” Barrientos transforms Colombian ingredients into playful fine dining experiences. This ceviche pairs brined shima aji with leche de tigre, citrus oils, and kaffir lime salt for a dish that’s as bright and layered as it is theatrical.
The recipe serves one, in keeping with elcielo’s tasting menu format. While the sub-recipes produce more than a single portion, they’re designed to hold well, allowing you to scale up thoughtfully for additional diners.
- Lightly toast the kaffir lime leaves in a dry pan for 30 seconds to release their aroma.
- Blend the leaves with the sea salt until evenly combined and fragrant.
- Set aside.
- Blanch the mint and basil in boiling water for 10 seconds, then shock immediately in ice water.
- Pat dry thoroughly.
- Blend the herbs with the canola oil and lemon zest until smooth and bright green.
- Strain through a fine mesh sieve and chill for at least 10 minutes.
- Blend the lulo juice, yuzu juice, lime juice, salt, and sugar until smooth.
- Chill thoroughly before using, about 10 minutes.
- In a bowl, combine the ice water, lime zest, kosher salt, coriander seeds, star anise, and peppercorns.
- Submerge the fish fillet in the brine for 20–30 minutes.
- Remove and pat dry, then air-dry in the refrigerator for 10–15 minutes to firm up.
- Slice the fish sashimi-style just before plating.
- Arrange the sliced fish in a shallow dish.
- Spoon the chilled yuzu and lulo leche de tigre over the top. Sprinkle lightly with kaffir lime salt and Meyer lemon zest.
- Dot the plate with the lemon, mint, and basil oil.
- Garnish with finger lime slices and borage flowers.
- Serve immediately.
