Ceviche
Of Peruvian origin
You need: (for 2 people)
- 230g of very fresh white fish (halibut, lean fish, sole, etc.)
- 1 red onion
- The juice of several limes
- 4 tablespoons of Madagascar vanilla vinegar
- 1 small habanero pepper
- 1 sprig of fresh coriander
- Salt & Pepper
- Cut the fish into small cubes, place in a bowl and cover with cold water and a spoonful of salt to keep the texture firm.
- Place the bowl in a cool place while you squeeze the lemon and chop the onion.
- Rinse the fish to remove the salt. Cut the chilli in half, devein and remove the seeds.
- Place the fish cubes, chilli, coriander sprig and onion in a glass bowl and sprinkle with the lemon juice and vanilla mellow vinegar and lightly salt. The liquid should completely cover the fish.
- Cover and refrigerate for 3 hours.
- Remove the coriander and chillies from the bowl.
- Use a skimmer to remove the fish and onions and arrange in verrines or a small soup plate.
- Drizzle with olive oil and a little chopped coriander and serve immediately.
Tip: This recipe can also be created with tarragon and Madagascar pepper vinegar or Espelette pepper vinegar.
