Gastronomixs

Pork loin ceviche

This is a variant of the well-known fish ceviche in which tart ingredients are used to ‘cook’ raw fish. When you try this pork component, you’ll recognise all the fine flavours of the classic South American dish.

Creation by Jorden van Eck

Pork loin ceviche

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Ingredients

1

 

pork loin, cleaned

2

 

limes

2

 

lemons

2

 

oranges

2

 

red chilli peppers

1

 

red onion

200

g

breadcrumbs

1

bunch

coriander

2

 

egg yolks

Preparation method

  • Clean the pork loin and portion into 200g fillets.
  • Chop a red chilli pepper, the zests of the lemons, limes, and oranges, and a red onion as finely as possible and dry in a fan oven at 80°C for five minutes.
  • Blend half a bunch of coriander with the egg yolks.
  • Finely grind the breadcrumbs or panko.
  • Pat the loin dry and rub it with the egg yolk and coriander mixture before coating it with the crumb.
  • Brush it with the egg yolk and coriander mixture once again and then coat the fillet with the ceviche ingredients.
  • Fry briefly in a little clarified butter.
  • Bake in a preheated oven at 180°C for ten to fifteen minutes.

Serving suggestions

  • Sliced as a component in a starter or salad.
  • Goes well with red onion and sweet potato crème.

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