Sea bream ceviche with a garden of flowers
Recette proposée par Beatriz Gonzalez

entree 2 sea bream fillets |50 g white onion |1 cucumber |1 carrot |1 celery stalk |1 Granny Smith apple |50 ml lime juice (from 2 limes) |50 ml orange juice (from 2 oranges) |50 ml apple juice |33 cl sparkling water |Reims vinegar aged for 6 years in an oak barrel |Olive oil |Fleur de sel |Pepper |Herbs (dill, chives) |Edible flowers: Fennel, marigold, cucumber <ul> <li class="step"> <div class="step-number"><span class="number">1</span></div> <div class="step-content"> <span class="content">For the marinade, zest and juice one orange and one lime. Combine the zests and juices in a bowl with the sparkling water and olive oil.</span> </div> </li> <li class="step "> <div class="step-number"><span class="number">2</span></div> <div class="step-content"> <span class="content">Season the marinade to taste with fleur de sel and pepper.</span> </div> </li> <li class="step"> <div class="step-number"><span class="number">3</span></div> <div class="step-content"> <span class="content">Thinly slice all of the vegetables and the apple and add to the marinade. </span> </div> </li> <li class="step"> <div class="step-number"><span class="number">4</span></div> <div class="step-content"> <span class="content">Cut the sea bream fillets into thin strips and place them in the marinade for about 10 minutes.</span> </div> </li> <li class="step"> <div class="step-number"><span class="number">5</span></div> <div class="step-content"> <span class="content">Once all of the ingredients are well marinated, carefully strain them and spoon them into hemisphere-shaped moulds. Chill the moulds.</span> </div> </li> <li class="step"> <div class="step-number"><span class="number">6</span></div> <div class="step-content"> <span class="content">To serve, carefully unmould the ceviche domes onto soup plates. Decorate with a blend of the herbs and flowers. </span> </div> </li> </ul> French PT- PT40M
Difficulty Easy
Preparation 40 minutes
Cooking -

Ingredients

Preparation

4 people
2 sea bream fillets |50 g white onion |1 cucumber |1 carrot |1 celery stalk |1 Granny Smith apple |50 ml lime juice (from 2 limes) |50 ml orange juice (from 2 oranges) |50 ml apple juice |33 cl sparkling water |Reims vinegar aged for 6 years in an oak barrel |Olive oil |Fleur de sel |Pepper |Herbs (dill, chives) |Edible flowers: Fennel, marigold, cucumber
    • 1
      For the marinade, zest and juice one orange and one lime. Combine the zests and juices in a bowl with the sparkling water and olive oil.
    • 2
      Season the marinade to taste with fleur de sel and pepper.
    • 3
      Thinly slice all of the vegetables and the apple and add to the marinade.
    • 4
      Cut the sea bream fillets into thin strips and place them in the marinade for about 10 minutes.
    • 5
      Once all of the ingredients are well marinated, carefully strain them and spoon them into hemisphere-shaped moulds. Chill the moulds.
    • 6
      To serve, carefully unmould the ceviche domes onto soup plates. Decorate with a blend of the herbs and flowers.

    Products :

    White wine vinegar made with wine from the Champagne-Ardenne region and aged for 1 year in oak barrels, 7 % acidity

    La Grande Épicerie de Paris
    €4.90
    250 g (19,60 € / kg)

    Kampot black pepper

    La Grande Épicerie de Paris
    €8.60
    50 g (172,00 € / kg)

    Île de Ré fleur de sel

    La Grande Épicerie de Paris
    €6.50
    125 g (52,00 € / kg)

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