Lunch

Ceviche-Crusted Branzino with Avocado Purée, Charred Corn & Peruvian Chili Oil

Name: Ceviche-Crusted Branzino with Avocado Purée, Charred Corn & Peruvian Chili Oil
Prep time: 18 min
Cook time: 12 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 skinless branzino fillets (5 oz each); 4 oz sushi-grade white fish (halibut or flounder), diced fine; 2 limes, juiced (about 4 tbsp); ¼ red onion, minced fine; ½ habanero, seeds removed, minced fine; 2 tbsp fresh cilantro, chopped; 1 ripe avocado; 2 tbsp neutral oil, divided; Sea salt & cracked black pepper; ¾ cup corn kernels (fresh or frozen); 1 tbsp unsalted butter; 2 tbsp ají rojo paste; 3 tbsp extra-virgin olive oil; 1 tsp cumin seed; 1 garlic clove, thinly sliced; Microgreens for garnish

Pan-seared branzino fillets with a vibrant crust of diced ceviche (white fish, lime juice, red onion and habanero) creating a contrast of raw and cooked that sings. Resting on a cloud of silky avocado purée and surrounded by charred corn kernels, with a finish of Peruvian chili oil that builds and lingers on the palate.

771cal 33gprotein 34gcarbs 60gfat 18min prep 12min cook 2serves

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