Quintonil | 05. 2022 Recipe
Make Quintonil | 05. 2022 Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Ceviche Mixture
Herb & Pepper Emulsion (Aguachile-style finishing)
Crunch & Garnish
Method
Ceviche Mixture
- 1
- 2
Make the citrus cure
In a separate bowl whisk together 180 ml fresh lime juice, 60 ml fresh orange juice, 1 tablespoon coarse sea salt and 1 teaspoon sugar until salt dissolves. Taste for balance: the mixture should be bright and slightly salty-sour.
- 3
Combine fish and aromatics
Add the thinly sliced red onion and the sliced chile to the bowl with fish. Pour the citrus cure over the fish and gently toss to coat all pieces. Cover and refrigerate for 12–18 minutes — enough for the exterior to become opaque while the center remains tender. Avoid over-curing so fish doesn’t become tough.
- 4
Drain
After curing, drain about half the citrus liquid from the bowl (leave enough to keep the fish moist and flavorful). Taste fish and adjust seasoning with a pinch more sea salt if needed.
Herb & Pepper Emulsion (Aguachile-style finishing)
- 5
Blend the emulsion
Combine cilantro, parsley, mint (if using), 1 mild green chile, 30 ml fresh lime juice, 1 tsp fine sea salt and 60 ml neutral oil in a blender. Blend on high until completely smooth and emulsified, about 30–60 seconds. If the mixture is too thick, add up to 10–20 ml water or more oil to reach a thin, pourable sauce. Taste and adjust salt or acidity.
- 6
Strain (optional)
For a silkier finish, pass the emulsion through a fine-mesh sieve into a bowl, pressing with the back of a spoon to extract all the sauce. This step yields a smooth green finishing liquid similar to what Quintonil might use.
- 7
Finish the fish
Pour about half of the herb emulsion over the cured, drained fish and gently toss to coat. Reserve the remainder to dress the plated portions just before serving.
Crunch & Garnish
- 8
Plate
Divide the dressed ceviche among 4 chilled shallow bowls or plates (servings are for 4). Scatter the toasted, crushed corn kernels over each portion to provide contrast in texture.
- 9
Garnish and finish
Top each plate with microgreens or baby cilantro and 2–3 thin radish slices. Drizzle a small amount (about 2–3 ml) of extra virgin olive oil around each portion and finish with a crack of freshly ground black pepper. If desired, spoon additional herb emulsion around the plate for color and brightness.
- 10
Serve
Serve immediately while the fish is cool and the crunch remains crisp. Recommend serving with tortilla chips or toasted corn on the side.