Exotic blue marlin ceviche
- 340 g (¾ lb.) blue marlin (steak)
- 1 avocado
- 1 mango or 1 papaya
- 2 tomatoes
- 1 celery stalk
- 2 limes
- 125 ml (½ cup) cilantro leaves
- 45 ml (3 tbsp.) olive oil
- 15 ml (1 tbsp.) fresh ginger, grated
- 5 ml (1 tsp.) black pepper
- 10 ml (2 tsp.) pink pepper
- 2.5 ml (½ tsp.) salt
- Cut the blue marlin steak into little cubes, then set aside.
- Peel the tomatoes (remove the skin by dipping them quickly into boiling water) and remove their seeds, then finely dice them the same size as the marlin pieces.
- Squeeze the juice from the limes into a bowl and set aside. .
- Grate the ginger and set aside with the lime juice.
- Peel the mango (or the papaya) and finely dice it the same size as the marlin pieces.
- Do the same thing for the avocado and set aside in the lime juice to prevent it from darkening.
- Cut the celery into very small cubes and set aside.
- Cut the cilantro leaves into three pieces, keeping the shape of the leaf.
- About fifteen minutes before serving, combine all the ingredients in a large mixing bowl, along with a bit of olive oil. (If guests are not fond of the texture of raw fish, the mixture can be made an hour in advance to allow the acidity of the lime juice to cook the fish).
- Place the ceviche in verrine glasses. If desired, serve with a mixed greens and beet and arugula sprouts.