Name: Pistachio Grouper Ceviche w. Feta & Za'atar
Cook time: 1200 s
Total time: 1200 s
Yield: 1 plate
Ingredients: 250 grams grouper; 100 grams labneh cheese (substitute with bukharian creamy feta); 4 leaves parsley; 4 leaves mint; 1 campari tomato; 1 serrano chili; 1 lemon; Crushed pistachios (for sprinkling); Za'atar (for sprinkling); Extra virgin olive oil (for drizzling); For preserved lemon aioli; 150 grams extra virgin olive oil; 30 grams preserved lemon; 5 grams cayenne powder; 2 egg yolks; 1/2 lemon; Salt

BenGingi

This is a layered FLAVOR blast. This ceviche is our version of a gorgeous dish we tasted in Northern Israel, at an Arabic restaurant in Akko. Here the flavors of the sea are paired with a tangy labneh, fresh za'atar, pistachios, herbs, thinly sliced chilis, tomato seeds and a gorgeous preserved lemon aioli. Finished with an aromatic extra virgin olive oil. Absolutely one of my favorite dishes, I've tasted this year and perfect to make for your lovers!

Pistachio Grouper Ceviche w. Feta & Za'atar

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.

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

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

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

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

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

labneh cheese (substitute with bukharian creamy feta)

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

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

Squeeze the seeds of the Campari tomato onto the plate.

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

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

Finish with little dots of the preserved lemon aioli.

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