Lunch

Ceviche de Jurel with Charred Corn, Black Bean Purée & Crispy Shallot Oil

Name: Ceviche de Jurel with Charred Corn, Black Bean Purée & Crispy Shallot Oil
Prep time: 25 min
Cook time: 8 min
Total time: 33 min
Yield: 2 servings
Ingredients: 1 lb fresh white fish (jurel or sea bass), skinned and cut into ½-inch cubes; juice of 5 limes; 1 cup cooked black beans; 2 tablespoons vegetable oil; ½ white onion, diced; 1 garlic clove, minced; salt and pepper; 1 cup fresh corn kernels; 1 jalapeño, thinly sliced; ¼ cup shallots, thinly sliced; 1 teaspoon ground cumin; 2 tablespoons extra-virgin olive oil; cilantro leaves and lime wedges for garnish

Pristine jack fish (jurel) is cured in fresh lime juice until silky and opaque, then plated atop a silky black bean purée and topped with charred corn kernels, thin jalapeño rings, and a drizzle of shallot oil infused with cumin. Each element adds a distinct texture and flavor layer.

697cal 57gprotein 49gcarbs 33gfat 25min prep 8min cook 2serves

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