Sebiche, Ajo Blanco & Cucumber - Cuisine Magazine - From New Zealand to the World

Name: Sebiche, Ajo Blanco & Cucumber - Cuisine Magazine - From New Zealand to the World
Ingredients: CUCUMBER; 1 large telegraph cucumber; sea salt; vegetable oil; flat-leafed parsley; AJO BLANCO; 80g blanched almonds; 100ml almond milk; 100g cucumber seeds (from the cucumber preparation above); 1 small fresh bayleaf; 5g garlic cloves; 70g brown onion; 5g sea salt; 12ml fish sauce; a pinch chilli flakes; 5g anchovy paste or fillets; 100ml lemon juice; TO ASSEMBLE; 500g fresh white fish, cleaned, sliced into 5mm-thick pieces (kingfish, trevally and gurnard are all suitable); 1 lemon; harissa paste

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Ingredients

CUCUMBER
1 large telegraph cucumber
sea salt
vegetable oil
flat-leafed parsley
AJO BLANCO
80g blanched almonds
100ml almond milk
100g cucumber seeds (from the cucumber preparation above)
1 small fresh bayleaf
5g garlic cloves
70g brown onion
5g sea salt
12ml fish sauce
a pinch chilli flakes
5g anchovy paste or fillets
100ml lemon juice
TO ASSEMBLE
500g fresh white fish, cleaned, sliced into 5mm-thick pieces (kingfish, trevally and gurnard are all suitable)
1 lemon
harissa paste