A ceviche, but with the flavors of Campania! Maicol Izzo reinvents it using datterini tomatoes, Sorrento lemons, and a characteristic fish such as pezzogna. Follow his tips to impress your guests.

Pezzogna ceviche in acqua pazza

Ingredients for 4 people

1 pezzogna weighing at least 600 g

For the mayonnaise

1 egg
250 ml seed oil
25 ml Sorrento lemon juice
5 ml white wine vinegar
2 g Dijon mustard
3 g salt

For the powdered sauce

1 green chili pepper
1 Sorrento lemon peel
5 ml yuzu juice
5 g salt

For the tomato ponzu sauce

150 g soy sauce
75 g rice vinegar
45 g mirin
5 g sugar
25 g Sorrento lemon juice
100 g datterini cherry tomatoes
80 g ponzu sauce
Crunchy corn

For the leche de tigre

85 g fish trimmings
100 g Sorrento lemon juice
1 g ginger
Coriander

Method

Fillet the fish and cut into square portions. Prepare the mayonnaise with eggs, lemon juice, vinegar, and mustard. Blend, pouring in the oil slowly, and add salt.

For the leche de tigre

Place all the ingredients in a bowl and marinate for 4 hours. Strain.

For the powdered sauce

Combine all the ingredients and chop finely. Season and marinate overnight. The next day, spread the mixture on baking paper and dry in the oven for 12 hours at 80 degrees. When done, chop and sift.

For the tomato ponzu sauce

Boil all the ingredients together except for the katsuobushi and lemon juice. When boiling, add these last two ingredients and infuse for 15 minutes. Weigh 80 g of the sauce and add 100 g of grated datterini tomatoes and mirin, leaving everything to infuse for 5 hours. Strain.