I propose you today to make an ceviche (or tartar) with salt and sugar. You will need
fish and shrimp of the freshest quality
and when cooking and eating raw fish, it is best to freeze it beforehand to avoid the possible presence of anisakis (click to learn more). A perfect recipe for a summer lunch!
- 1 melon
- cod extra fresh
150 g of
1 tablespoon chopped cilantro (or parsley)
1 pinch of 5-berry pepper (or Espelette pepper)
2 hours before dinner:
De-bone the cod fillet if necessary and cut it into cubes. Put them in a salad bowl and sprinkle them with 3 tablespoons of lemon juice, salt and pepper. Mix and marinate for 2 hours in the refrigerator.
Just before serving :
Split melon in half, remove seeds and scoop out balls with a melon baller. Peel the mango and dice it. Wash the coriander and chop it. Peel the shrimp.