Whether you prepare it as ceviche, tartare, or sashimi, raw fish is always an excellent idea, especially in summer. Whether you choose meagre, sea bass (or sea bass), tuna, sea bream or trout, there is only one requirement: the freshness of the fish.
Then, we rely on the right seasoning to cook the fish without heat using lemon or lime juice. We don’t forget the salt, pepper, chili pepper, olive oil to wake up the whole thing. Also, summer fruits, juicy and/or tangy, offer an interesting contrast with the flesh of raw fish.
Right away, 3 recipes to enjoy very fresh.
Recipe #1: Ceviche of meagre or grouper
The fruits are a great way to liven up a simple white fish ceviche.
How do we do ? Cut 8 to 10 raspberries in half. Chop 1 spring onion and 2 sprigs of coriander or a few sprigs of chives. Cut 400 g of grouper or meagre into pieces.
Drizzle with 2 tbsp of olive oil. Add salt, pepper, 8 cl of smoked vinegar (or, if not, lime juice and a little zest) and finish with the chives.
For 4 people
Discover the recipe for Ceviche of meagre or grouper
Recipe #2: Tuna and watermelon ceviche
The watermelon adds a lot of texture to the whole thing.
How do we do ? Finely slice 1 peeled red onion. Chop 1 small bunch of coriander. Grate and squeeze 1 organic lime. Chop 1 small red chilli pepper, removing the seeds for a less spicy result. Mix the lemon juice and zest with the onion, coriander, salt and chilli.
Cut 250 g of watermelon and 400 g of tuna fillet into 5 mm cubes. Mix with the salsa. Serve with a drizzle of olive oil and a pinch of fleur de sel.
For 4 people
Discover the recipe for Tuna and Watermelon Ceviche
© Maurine Toussaint
Recipe #3: Fresh sardines in oil
Mini execution for maximum pleasure!
How do we do ? Place 8 fresh sardine fillets on a plate, flesh side up. Drizzle with 4 tbsp. of olive oil. Season with salt and squeeze 1/2 lemon over them.
You can also add lemon zest.
You can serve it immediately for a result close to sashimi, or wait 30 minutes for fish cooked more by the lemon.
Discover the recipe for fresh sardines in oil
