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Crocodile Ceviche

Posted on March 07, 2016 by Teri Billon | 0 Comments

Crocodile Ceviche served on Baby Gem Lettuce Leaves
Crocodile Ceviche Served on Baby Gem Lettuce Leaves 

 

If you've enjoyed our previous blog posts about the Secret Supper Club at Daisy's House, then no doubt you're excited to try our new twist on a classic raw fish ceviche.

If you'd like to find out more about what we've been up to with our Secret Supper Club, please click here. 

Crocodile Ceviche

Ceviche is a typically Peruvian dish of raw fish cured in lime juice. Our gang of foodies and chefs wanted to create a new twist on the classic ceviche appetizer. This vibrant and healthy version is based around our Crocodile Tail Fillet instead of raw fish. Often ceviche is served in a martini glass, but we wanted to keep things simple, so we decided to serve our ceviche in Baby Gem Lettuce leaves. 

Our team of  Secret Supper Club chefs, Rebekah and Nikifor, put together this Crocodile Tail Fillet Ceviche in about 20 minutes. It needs to rest in the refrigerator for a couple of hours before you plan to serve it.

Here's what you'll need:

1 packet Crocodile Tail Fillet.  Click here to quick shop.

1 Lemon (save a bit of the peel)

1 Lime (save a bit of the peel)

1 or 2 Fresh Fennel bulbs (as you like to taste)

6  Shallots

300ml White Wine Vinegar

100gr Sugar

200ml Water

Half Chilli pepper

Pinch of ground white peppercorns

Pinch of Salt

1 large packet fresh Coriander approx. 100gr 

Nikifor plates the crocodile tail ceviche  

                                                                         Secret Supper Club Chef Nikifor  prepares the Crocodile Tail Ceviche

Here's what you'll do:

  1. Cut the Crocodile Tail Fillet into strips about half a finger length in width.
  2. Place these in a flat dish.
  3. Thinly slice the shallots, chilli, fennel and coriander, add to the crocodile.
  4. Season with salt and ground white peppercorns
  5. In a pan bring the juice of lemon, lime, vinegar, water and sugar to boil. Add in some peel from the lemon and lime as well to add colour.
  6. This boils away any impurities and lends for a much nicer finishing flavour.
  7. Remove from the heat and cool until just above room temperature.
  8. Pour the liquid over the crocodile and shallot mix, cover with cling film, and leave in the fridge to “cook” for 2 hours.
  9. Remove from the fridge and very thinly slice the crocodile, the slices will look cooked and white on the outside and see-through in the middle. It will have the - appearance of a cooked Scallop.
  10. Place slices of the crocodile on a Baby Gem leaf. Add a spoonful or two of the marinade liquid and veg mix on top.
  11. Garnish with a handful of chopped coriander.

 

Spoon some of the crocodile tail onto a lettuce leaf.

Add a bit of the juice and a sprinkle of fresh coriander on top 

For an even more spectacular appearance-- a glass of Pisco Sour to accompany this will give you an authentic Peruvian look!

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