RECIPE
Ceviche
Serves 2
Ingredients:
- 100 g cooked pink shrimp (largest size)
- 100 g scallops
- 100 g cod
- 100 g squid rings
- 1 hot red pepper, deseeded and in thin rings
- 1 red onion, sliced
- 1 cm ginger, peeled and grated
- juice of 6 limes
- 6 passion fruits
- 1/2 mango, peeled and seeded
- 1 tomato, stoned
- 1/4 cucumber
- 1 bunch of coriander, half chopped
- 1 can of coconut milk
- 50 g cashew nuts
- 50 g sesame seeds
- 1 table spoon fish sauce
- 1 table spoon sesame oil
- 1 table spoon soy sauce
How to make it?
- Cut the fresh cod (stripped of bones and skin) into 3-inch cubes.
- Remove the intestinal tract from the pink shrimp.
- Rinse the squid rings well under
cold water and pat dry. - You may keep the scallops whole.
- Mix the fish with the red onion, red pepper and ginger.
- Let rest for a while in the
refrigerator. - Add the lime juice and the flesh of the 6 passion fruits, the fish sauce, the sesame oil and half of the cilantro to the coconut milk.
- Allow to rest.
- Cut the mango and tomato into fine strips.
- Cut the cucumber into very fine slices.
- Toast the cashews and sesame seeds separately in a dry pan without oil.
- Pour the coconut milk mixture into the marinated fish and gently spoon in the mango tomato and cucumber.
- Finish with the toasted cashews, sesame seeds and a few coriander leaves.
Enjoy!
