Ceviche is a dish born in Peru, with undoubtedly Japanese origins. It is a marinated raw fish that is eaten very fresh. Most often, it is prepared with white fish (haddock, sea bream, bass or halibut).
After having won over a large part of Latin America, ceviche is now invading European plates. In France, restaurants are multiplying, which make this dish (served as a starter or main course) one of their specialties. This is the case of TigerMilk (“tiger milk” to designate a very spicy marinade).
“It is an increasingly popular dish in France, thanks to the emergence of Peruvian, Colombian or Mexican chefs.”
Lucas Cohen-Aubier, co-founder of the Tiger-Milk restaurantat franceinfo
The marinade leaves the heart of the fish tender. It must offer sufficient relief, with lemon juice, onion, chilli and spices. The dish can also be garnished with grilled corn, sweet potato, mango or coconut milk.
Ingredients for four :
1 red onion, 40 small yellow lemons, 2 banero peppers, 1 pinch of fleur de sel, 2 bunches of fresh coriander, 1 corn, four lean fillets (200 g per person), 1 lettuce.
Preperation :
Squeeze the juice from the lemons. Add the very finely crushed onion, the peppers from which the seeds have been removed, the coriander crushed in a mortar and the fleur de sel. Mix well and leave to macerate in the refrigerator.
Wash the lettuce well and remove the leaves. To book.
Before serving, cut the raw fish into small cubes. Mix them intimately with the marinade, leave for a few minutes.
In an oiled frying pan, pop the corn like popcorn.
Serve the fish and corn in a lettuce leaf, which can be rolled up like a wrap.