Kiwi Pistachios Ceviche
This dish celebrates the robust elegance of Tenuta Cavasecca Extra Virgin Olive Oil Zaituna 100% (Siracusana).
This Sicilian gem, extracted from millenary trees with organic precision, boasts notes of almond, artichoke leaf, and green tomato—a symphony of flavor that pairs perfectly with fresh, delicate fish.
⬇️ Kiwi Pistachio Ceviche Recipe
👉Vinaigrette:
* 3 kiwi, in chunks
* ½ lemon, juiced
* 1 tbsp honey
* A pinch of salt
* ½ cup Tenuta Cavasecca Extra Virgin Olive Oil Zaituna 100% (Siracusana)
Blend everything together. Taste and adjust with salt or honey as needed.
👉Ceviche:
* 200g white fish, we used sashimi-grade Corvina fillet (or Cod)
* ½ green chili, chopped
* Handful of pistachios, chopped
* 10 mint leaves, chopped
* A big pinch of Maldon salt
* A drizzle of Tenuta Cavasecca EVOO Zaituna
* ½ lemon, juiced 🍋
Mix it all together.
👉To Plate:
1. Use a ring mold to place the ceviche on the plate.
2. Pour the kiwi vinaigrette around the ceviche.
3. Add some Greek yogurt on top, then carefully remove the ring mold.
4. Drizzle more oil around the plate.
5. Place a stripe of focaccia over the ceviche to complete the dish.
Fresh, bold, unforgettable.
How many seconds will it take for you to start preparing this at home?
Not many we believe…
