Thai-inspired tilapia ceviche with sesame-infused avocado, grapefruit and roasted peanuts – Food & H

Name: Thai-inspired tilapia ceviche with sesame-infused avocado, grapefruit and roasted peanuts – Food & H
Ingredients: TILAPIA CEVICHE; 12 x 50g fresh tilapia fillets; 1 large stalk fresh lemongrass, hard outer layer removed + finely sliced; 6 medium garlic cloves, peeled and roughly chopped; zest of 2 limes + juice of 4; 90ml (6 tbsp) fish sauce; 3 heaped teaspoons sugar; 2 chillies, thinly sliced with some seeds removed (dependent on the heat); 2 shallots, halved and thinly sliced; SESAME DRESSING; 1 garlic clove, peeled and minced; 30ml (2 tbsp) fish sauce; 20ml (4 tsp) unseasoned rice vinegar; 5ml (1 tsp) runny honey; 180ml (¾ cup) olive oil; 5ml (1 tsp) toasted sesame oil; freshly ground black pepper, to taste; SALAD; 2 medium-sized, ripe avocados; 15ml (1 tbsp) fresh lime juice; 1 grapefruit, peeled, segmented and chopped into bite-sized pieces; 4 English cucumbers, sliced lengthways into 24 thin slices using a mandolin/vegetable peeler (to serve), with the remainder chopped neatly into small cubes; ½ cup peanuts, dry-roasted and roughly chopped; ½ cup fresh Thai basil and coriander, roughly chopped; TO GARNISH; edible flowers and fresh herbs like viola, nasturtium, onion flowers, rocket, dill, fennel, basil, coriander (enough for each plate); 24 spring onion sticks (only the green part), about 10 – 15cm long; 2 – 3 fresh/pickled radishes, finely-sliced (about 2 pieces per plate)

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Thai-inspired tilapia ceviche with sesame-infused avocado and grapefruit makes a flavorful appetizer. Serves 12.

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Ingredients

<h3>TILAPIA CEVICHE</h3>
12 x 50g fresh tilapia fillets
1 large stalk fresh lemongrass, hard outer layer removed + finely sliced
6 medium garlic cloves, peeled and roughly chopped
zest of 2 limes + juice of 4
90ml (6 tbsp) fish sauce
3 heaped teaspoons sugar
2 chillies, thinly sliced with some seeds removed (dependent on the heat)
2 shallots, halved and thinly sliced
<h3>SESAME DRESSING</h3>
1 garlic clove, peeled and minced
30ml (2 tbsp) fish sauce
20ml (4 tsp) unseasoned rice vinegar
5ml (1 tsp) runny honey
180ml (¾ cup) olive oil
5ml (1 tsp) toasted sesame oil
freshly ground black pepper, to taste
<h3>SALAD</h3>
2 medium-sized, ripe avocados
15ml (1 tbsp) fresh lime juice
1 grapefruit, peeled, segmented and chopped into bite-sized pieces
4 English cucumbers, sliced lengthways into 24 thin slices using a mandolin/vegetable peeler (to serve), with the remainder chopped neatly into small cubes
½ cup peanuts, dry-roasted and roughly chopped
½ cup fresh Thai basil and coriander, roughly chopped
<h3>TO GARNISH</h3>
edible flowers and fresh herbs like viola, nasturtium, onion flowers, rocket, dill, fennel, basil, coriander (enough for each plate)
24 spring onion sticks (only the green part), about 10 – 15cm long
2 – 3 fresh/pickled radishes, finely-sliced (about 2 pieces per plate)