Tired of hot weather, hot meals, noisy hoods and steamy kitchens? Here's a fresh recipe bursting with sunshine, where the fish is "cooked" cold, in an acid marinade and a sauce called "tiger's milk" ("lait du tigre").leche de tigre")originally from South America.
Many types of fish lend themselves perfectly to ceviche, provided they are very fresh. If in doubt, and if it hasn't been frozen before, it's advisable to freeze it for 24 hours at -18°C to destroy any parasites present and avoid poisoning.
- Chef Julian
|1||bunch of coriander|
- Leche de tigre -
Cold fish stock
|1||Bunch of coriander|
Remove the skin from your trout fillets and check that there are no ridges left.
Arrange the slices in a wide rimmed dish.
Add a quarter of theOnion (approx. 50 g), diced zucchini, chopped coriander, zest of two limes, 2 tablespoons olive oil and a little fleur de sel. Salt and Espelette pepper.
Set aside in a cool place.
Using a blender, add all the ingredients for the leche de tigre sauce to the bowl, along with the juice from the remaining two lemons, theOnion remaining red wine, 2 tablespoons olive oil, a pinch of Salt and Espelette pepper.
About 15 minutes before serving, pour the leche de tigre over the fish to allow it to absorb the flavours.
Serve with a nice salad.
And there you go, telling us all about it!