Food & Gin Pairing: Sea Bass Ceviche paired with 1689 Dutch Pink Gin, crafted by the MasterChef winner!

We are truly honored to collaborate with chef Frederick van Emstede, winner of MasterChef 2018.

He has created a delicious and inventive recipe. This sea bass ceviche with our 1689 Dutch Pink Gin offers a culinary experience that is both sophisticated and unique. The combination of fresh lime juice, sweet strawberries, and the spicy kick of jalapeño delivers a perfectly balanced flavor. The addition of 1689 Dutch Pink Gin adds an exceptional and distinctive touch.

Sea bass ceviche featuring 1689 Dutch Dry Gin, accompanied by pickled beets and a tiger milk crafted from strawberry and beetroot juice:

Ingredients:

• Sea bass: 300 grams, cut into small pieces

• Lime juice: 4 limes, freshly squeezed

• Strawberries: 100 grams, cut into small pieces

• Red onion: 1 small, finely chopped

• Fresh coriander: 2 tablespoons, finely chopped

• Jalapeño: 1, finely chopped (optional for extra spice)

• 1689 Dutch Pink Gin: 4 tablespoons pink gin

• Pickled beets: 100 grams, thinly sliced

• Avocado: 1, diced

• Cucumber: 1, thinly sliced

• Salt and pepper: to taste

Tiger Milk:

• Strawberry juice: 50 ml, freshly squeezed

• Beetroot juice: 20 ml, freshly squeezed

• Lime juice: 1 lime, freshly squeezed

• Salt: a pinch

Preparation:

1. Marinate: Place the sea bass pieces in a bowl and add the lime juice. Ensure the fish is fully covered with the juice. Let it marinate for about 15–20 minutes so that the acid from the lime "cooks" the fish.

2. Mix: Add the chopped strawberries, red onion, coriander, and jalapeño to the marinated fish. Mix everything thoroughly.

3. 1689 Dutch Pink Gin: Stir 1689 Dutch Pink Gin to the mixture, giving the ceviche a refined and unique flavor.

4. Tiger Milk: Combine the strawberry juice, beetroot juice, lime juice, 1 tablespoon of 1689 Dutch Pink Gin, and a pinch of salt in a bowl. Mix well.

5. Season: Adjust the flavor with salt and pepper as needed.

6. Garnish: Add the pickled beets, diced avocado, and sliced cucumber as a garnish. This not only enhances the presentation but also adds extra layers of flavor.

7. Serve: Serve the ceviche cold, optionally topped with some fresh coriander and a few slices of strawberry for presentation. Pour the tiger milk over the ceviche just before serving.

Enjoy your delicious Sea Bass Ceviche paired with 1689 Dutch Pink Gin, crafted by the MasterChef winner!

About Chef Frederick van Emstede: 

Chef Frederick, the winner of MasterChef Netherlands 2018, is also a passionate food blogger and organizes engaging cooking workshops.

For more information, click HERE.

#Winner #masterchef #Foodblogger