Ceviche

When my coworkers come home for dinner, the night turn out like a "chef-dinner-party". Expect a "masterpiece".
Everybody bring something to eat. So, a simple pasta salad turn out as an fucking hella good pasta salad, or a Tatin tart, as a "Conticini's way" tart.
For my part, I made a ceviche, and a little recipe for you.

For 5 persons :

2 Sea bream fish
1 white onion
1 red onion
Coriandre
Cherry tomatoes
Avocado
Radish
6 Lemons
1 Plantin banana

You will have to get the fish ready at least 12h before serving the dish :

If you don't know how to cut a fish, I'll give you the trick right now, and just follow the picture above.

1/ Cut the flesh after the head, BUT don't cut the whole head

2/ Put your hand palm, gently on the fish, and use a SHARP knife to cut the fish all along the back, until the tale.

3/ With your knife, at the lower part of the fish, cross the flesh from the back to the belly of the fish.

4/ Then cut the lower part to be able to pull it.


5/ Gently (again), pull up the flesh and slide the knife along the bones. keep the knife on a flat position to avoid mess up the flesh or bones.

6/ Until you have removed everything.

7/ You can now make little dice of fish. Press 6 lemons, add salt and pour the juice on the fish, onion and I also added persley.
You'll need to let it rest at least 12h to get a very flavored dish.

Then, everything is just a puzzle.
Slice all your garnish the way you like them, and keep them ready in the fridge until the moment to serve them.



I also added some fried plantin bananas for decoration but also taste. That was the first time I tried to cook some and it wasn't my best idea. But I'll give you a little trick anyway about frying stuff :

Place the banana in very hot oil (180 degrees ). They need to fry (so make bubbles) instantly (if not, the fruit will just suck the oil, what you don't want to happen).
You will know the banana is well fried when the oil stop making bubbles around it (not totally, but at least wayyy less bubbles).