Tips for brightening up sweet and savory pies

Tartare melon mangues crevettes (c) AnneLataillade

Tartare melon mangues crevettes (c) AnneLataillade

Ceviche cod melon mango shrimp

I propose you today to make a ceviche (or tartar). You will need fish and shrimp of the freshest quality and moreover, when you cook and eat raw fish, it is better to freeze it beforehand to avoid the possible presence of anisakis (click to learn more). A perfect recipe for a summer lunch!

Serves 4

  • melon
  • mango
  • 150 g of cod extra fresh
  • 24 shrimp
  • 1 tablespoon chopped cilantro (or parsley)
  • 1 lemon
  • 1 lime
  • 2 pinches of salt
  • 1 pinch of pepper
  • 1 pinch 5-berry pepper (or Espelette pepper)
  • 3 tablespoons of olive oil

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.

Put 1 pinch of salt, 1 pinch of 5-berry pepper in the serving dish. Add 1 tablespoon of lime juice and 3 tablespoons of olive oil, add the drained fish, the peeled shrimps, mix and sprinkle with chopped coriander.

Serve chilled.

Variation 8677: For an extra kick, add a small diced red onion.



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