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Un plato colorido, fresco y muy mediterráneo. La base de la receta es la fusión de gastronomía peruana y oriental con toques mediterráneos aportados por los pescados, las frutas y las verduras empleadas.

Y es que esta receta está entre el sashimi y el tiradito, pero tiene claras referencias a nuestra zona. El toque especial y aromático se lo da el cardamomo verde, una de las tres especias más valoradas en el mundo junto con el azafrán y la vainilla.

La receta del mes: Jurel y Caballa marinadas

El cardamomo verde es una especia que aporta un gran aroma a los platos. En gastronomía los cocineros emplean la semilla para recetas dulces, pero en este caso nuestro cocinero decidió incorporar el grano completo al caldo en el que marinó el pescado para aportar ese punto dulce y ese aroma tan característico.

En esta receta conviene romper las vainas del cardamomo verde para que las semillas negras del interior actúen, pues son las que concentran todas las propiedades. El resultado fue un plato de pescado con toques dulces, cítricos y salados, de gran vistosidad y muy aromático.


  • una caballa
  • un jurel curado en sal durante 10 minutos
  • un escabeche de espinas realizado con zanahoria, cebolla, ajo, vinagre, Chardonnay, agua mineral, sal, pimienta negra en grano y laurel
  • una marinada de cardamomo verde, zumo de naranja, citronella y vinagre de arroz
  • pimientos dulces italianos rojos y amarillos
  • edamame
  • sal cristal
  • una naranja para rallar
  • flores Pensamientos


Limpiamos los pescados quitándoles bien las espinas. El jurel curado en sal durante 10 minutos lo introducimos 3 horas en una mezcla de vinagre,  azúcar,  aceite de oliva virgen extra y cardamomo verde. Este plato se puede hacer con muchos pescados diferentes como la lubina, el dentol, el pargo… Pero hoy hemos querido emplear pescados más de la zona, que no tienen tanta nobleza y son de gran consumo.

Asamos los pimientos dulces italianos. Después los pelamos y los aliñamos con aceite de Arbequinas, sal, azúcar moreno y pimienta negra.

La receta del mes: Jurel y Caballa marinadas

La receta del mes: Jurel y Caballa marinadas

A continuación cortamos la caballa en filetes finos y la introducimos en la marinada de cardamomo verde, zumo de naranja, citronella y vinagre de arroz. Con tres o cuatro minutos es suficiente, podemos apreciar como cambia la textura del pescado. Este tipo de cocción en frío es propio de Perú y sus ceviches. En la marinada, el cardamomo verde aporta ese toque dulce y aromático, el pescado coge toda esa esencia.

“En este tipo de recetas el corte del pescado es muy importante. Cuando se pide la pieza de pescado lo fundamental es que venga sin cortar y así, a la hora de hacer el ceviche, un tartar o un tiradito, podemos cortar el pescado al momento. También es fundamental emplear la técnica de corte adecuada

Confeccionamos el escabeche de espinas con zanahoria, cebolla, ajo, vinagre, Chardonnay, agua mineral, sal, pimienta negra en grano y laurel. Trituramos y texturizamos. Ya tenemos todos los elementos listos y podemos emplatar.

La receta del mes: Jurel y Caballa marinadas

La receta del mes: Jurel y Caballa marinadas


La receta del mes: Jurel y Caballa marinadas

Disponemos los pimientos en el plato, aquí nos gusta añadirle ya un punto de pimienta negra molida. Colocamos encima los pescados, alternamos la caballa y el jurel y condimentamos con un poco de sal en escamas. A continuación añadimos el edamame que hemos aliñado a parte con sal cristal y aceite de oliva virgen extra. Con la ayuda de un biberón o una cucharita añadimos unos puntos del escabeche de espinas y, por último, le damos una intensidad aromática mayor con la ralladura de naranja y la pimienta negra recién molida. El toque final lo conseguimos con los pétalos de Pensamientos, que le aportan ese punto dulce y amargo a la vez.

En el Restaurante Nou Manolín llevamos desde 1971 intentando marcar la pauta de la buena gastronomía de mercado en la ciudad Alicante. La calidad de la materia prima se hace presente todos los días tanto en nuestra premiada barra, como en nuestros salones equipados hasta el último detalle. Nuestra principal premisa es poner pasión en todo lo que hacemos.

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