20 min

Step 1

Starting with the preserved lemon aioli.

Step 2

Add the raw egg yolks to your food processor or blender along with lemon juice and salt. With the blades running, slowly drizzle the olive oil into the egg yolks in a thin stream over a period of 1-2 minutes.

Step 3

The liquid will gradually emulsify as the steady stream of olive oil incorporates into the egg yolks creating a thick, creamy aioli.

Step 4

Add preserved lemon and cayenne to the blender. Blend until fully homogenous and bright orange in color.

Step 5

Now for the ceviche. Begin by gently dicing through your grouper. Add to a bowl.

Step 6

Add lemon juice and salt to the bowl. Allow to sit for 5-10 minutes. Then drain the lemon juice brine.

Step 7

Now to build our plate. Add the fish to the plate, distributing it generously across the whole plate.

Step 8

In a separate bowl gently toss some crumbled labneh (or feta) in some fresh za'atar.

Step 9

Add the za'atar tossed cheese to the plate, distributing it like you did with the fish.

Step 10

Squeeze the seeds of the Campari tomato onto the plate.

Step 11

Sprinkle on some pistachios.

Step 12

In a separate bowl, toss the mint and parsley in some lemon juice & olive oil. Then add them to the plate.

Step 13

Add some thinly sliced Serrano chili. And drizzle generously with extra virgin olive oil.

Step 14

Finish with little dots of the preserved lemon aioli.

Step 15

Serve immediately to your lovers.

Step 16

YASSS.