Recipe: Ijen’s Ceviche

May 20, 2020BY Desa Potato Head
SHARE


A super-summery take on ceviche from Ijen, our zero-waste restaurant at Potato Head, Bali.

Preparation time: 30 minutes Cooking time: 15 minutes
Serves 2


This dish is drawn from an Indonesian classic called gohu – a ceviche-like combination of raw fish, fresh herbs and spices, from the Maluku islands. “I love fresh seafood,” says executive chef Wayan Kresna Yasa, “this is one of the rare Indonesian dishes that is served raw and not cooked.”

He recommends using any kind of fatty white fish or salmon for best results. Calamansi can be substituted with lime, lemon or any other type of citrus juice. Scoop it up with krupuk crackers or cassava or plantain chips. “A nice cold beer pairs very well, too.”

Here’s the recipe.

Ingredients
1 medium (approx 300 grams) firm white fish fillet – such as snapper, haddock or halibut – skinned and thinly sliced
A pinch of sea salt, or to taste
A pinch of white pepper, or to taste

For calamansi dressing
300 ml neutral salad oil
1/3 cup honey
150 ml calamansi juice from 1 pound fresh calamansi citrus fruits

To garnish
¼ cup woodsorrel or garden sorrel


4 yellow tomatoes cherries, halved
4 gooseberries, halved
2 ripe tamarillo, quartered, skinned and seeded
1 cup calamansi dressing (recipe below)
¼ cup woodsorrel or garden sorrel


2 medium shallots, peeled and minced
A pinch of sea salt, or to taste
¼ coriander leaves, minced

Method
Start by making calamansi dressing. Dry a large bowl with a kitchen towel then whisk oil, calamansi juice, honey, minced shallots, chopped coriander leaves and salt together until well combined. Refrigerate in an airtight container. Shake well before using.

Place sliced fish, tomatoes and tamarillos in a large mixing bowl and season with salt and pepper. Add calamansi dressing and mix well, then set aside for around 5 minutes. This ensures the dressing is absorbed into the fish. Transfer to a cold bowl, sprinkle with wood sorrel and serve chilled.