– 170 g sea bream
– 6 cherry tomatoes, halved
– 8 cl lime juice
– 2 g black pepper
– 5 g sea salt
– 80 g cucumber
– 40 g pickled red onions (see instructions)
– 50 g hot green peppers, seeded and chopped
– 15 g cilantro leaves, finely chopped
– 1 green jalapeño, cut very fine
– Shavings of radish and beetroot for decoration
Ceviche: In a large bowl, mix all the ingredients except the jalapeño and let stand for 10 minutes. Pour the mixture into the center of a large cold plate and drizzle with juice. Decorate with slices of jalapeño, radish, beetroot and serve.
Marinated red onions: cut 1/2 red onion into thin half moons and put them in a bowl. Add 2 tablespoons of white wine vinegar, 1/2 cup of freshly squeezed lime juice and a pinch of salt. Stir and let rest for at least 2 hours. Place the mixture in a covered container and refrigerate for future use.
(Recipe by Chef Emilio Fernández Gómez, Restaurant Domo, Fairmont Royal Palm Marrakech)
About Emilio Fernández Gómez, the alchemist of flavors
Emilio Fernández Gómez carries Mexico in his heart and in his skin by dressing his arms with Aztec and Mayan tattoos, witnesses of a centuries-old heritage. His passion for cooking was turned into a vocation very early on. With an international career spanning more than ten years, he trained in Mexico City and decided to fly to Egypt in 2013, where he joined the Fairmont Towers, Heliopolis Cairo. He returned to his native land in 2016 to officiate at the Fairmont Mayakoba, Riviera Maya Mexico, before heading to Cuba in 2018 to join the Accor group, then to the United States in 2020 for a new experience at the Hyatt Regency New Orleans.