[Masterchef] Asian Fish Ceviche on Cabbage ‘Tacos’ with Black Vinegar Mayonnaise

[Masterchef] Asian Fish Ceviche on Cabbage ‘Tacos’ with Black Vinegar Mayonnaise

This dish works well as a canapé. Simply cut it into smaller pieces and you should have enough for 10!
 
Total Time: 1 hour
Prep: –
Cook: –
Ingredients Serves 5
[Masterchef] Asian Fish Ceviche on Cabbage ‘Tacos’ with Black Vinegar Mayonnaise
Sashimi-grade fish (swordfish or yellowtail), finely diced
400g
Toasted sesame oil
50ml
Calamansi juice or juice of 1 ½ limes
50ml
Honey
1 tbsp
Large red chilli
1
Salt and white pepper
To taste
Cabbage ‘tacos’
Chinese cabbage
Half a head
Garnish
Ginger, cut into thin strips and stored in iced water
1 piece (thumb size)
Leek, white parts cut into thin strips and stored in ice water
1
Method
[Masterchef] Asian Fish Ceviche on Cabbage ‘Tacos’ with Black Vinegar Mayonnaise

Step 01

Combine all ingredients in a bowl. Place bowl on top of a larger mixing bowl filled with crushed ice.
Step 02
Season with white pepper, salt, and additional calamansi or lime juice – if needed. Cover with clingfilm and store in the fridge.
Cabbage ‘tacos’
Step 01
Separate the leaves from the cabbage.
Step 02
Place them flat on a cutting board and cut out circles using a 4-8cm ring cutters and stack 2-3 pieces of cabbage.
Step 03
Preheat a non-stick frying pan on medium heat. Dry fry the cabbage stacks, press them down with a spatula. Set it aside once it's slightly browned.
Step 04
To serve, squeeze a dollop of the black vinegar mayonnaise on each stack of cabbage leaves. Cover with the chilled ceviche mixture and garnish with the strips of leek and ginger. Serve immediately
Garnish
Step 01
Blend the ingredients together and store in a squeeze bottle.

Once dressing is applied to the fish, it must be served immediately as the acidic dressing will start to change the taste and texture of the fish.