Ceviche of Swai with Lime, Ginger and Jalapeño

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Type: Appetizer
Serves: 2 humans with reasonable appetite
Time required including Prep: 15 mins
Fish could be cooked in advanced and chilled.

Tools:
Cutting Board
Chef Knife or knife of your preference
Bowl
Immersion Circulator, or a pot filled with water and a thermometer.
Microplane or a fine grater
Mandoline
Chopsticks or a fork

Ingredients:
2 Cold Swai fillets cooked sous vide. 55 centigrade for 10 minutes. Chilled.
4 tbsp grated cabbage
1 medium shallot brunoise
2 tsp jalapeño brunoise
2 tsp microplaned fresh ginger
2 limes juice
Salt and Olive oil to taste

Method:
Mix all the diced and grated ingredients with the lime juice.
Shred fish using your fingers.
Mix everything together.
add salt, taste until yummy.
Add a splash of extra virgin olive oil.
Plate.
Work fast, you want to serve this dish cold.

Some pictures during the process:

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done!