Culled Ceviche with Dill Yogurt and Pepper Sticks

For smoked ceviche with dill yogurt and pepper sticks, first soak gelatin in cold water for 10 minutes, squeeze out and set aside.

Remove skin and bones from fish and cut into bite-sized pieces. Mix lemon and lime juice with brown sugar, finely chopped chili and garlic, salt and olive oil. Cover and marinate the fish in the refrigerator for 10-15 minutes. Drain well and transfer to plates or molds. Wash and halve the cherry tomatoes and add to the fish.

In the meantime, bring the fish stock to the boil, cool to about 40 °C and dissolve the squeezed, soaked gelatine in it. Cover the ceviche with it and let it set in the refrigerator (at least 1-2 hours).

Preheat oven to 220 °C top/bottom heat.

Roll out puff pastry, brush with beaten egg and fold. Cut into 1 cm thick strips, brush with egg and sprinkle with pepper. Bake in preheated oven for about 10-12 minutes until golden brown and crispy. Allow to cool.

Chop the dill and mix with the yogurt and a little salt.

Serve the coulis ceviche with dill yogurt and pepper sticks with some leaf salad.

Preparation Tip:

Culled ceviche with dill yogurt and pepper sticks is best served with white bread or toast.

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