Ceviche of sea bream with an aniseed flavour

AUTHOR
Zackary Austin
DIFFICULTY
very easy
RATING
3 4
COOK TIME
1 mins
TOTAL TIME
1 mins

Ingredients

Servings: 1
  • 7-10 Tbsp Pour 6 personnes
  • 7-10 Tbsp Preparation 15 mn Repos 30 mn
  • 7-10 Tbsp - 300 g de filets de daurade
  • 7-10 Tbsp - 18 small red endive leaves
  • 7-10 Tbsp - 1 citron vert
  • 7-10 Tbsp - ½ bouquet de coriandre
  • 7-10 Tbsp - 1 tbsp. olive oil
  • 7-10 Tbsp - 1 tablespoon anisette (Marie Brizard)
  • 7-10 Tbsp - sel
  • 7-10 Tbsp - fleur de sel
  • 7-10 Tbsp - 8 green peppercorns.

Directions

  1. 1

    Rinse and then cut the sea bream fillets into very small cubes. Pour into a salad bowl, add the finely grated zest of the washed and dried lime, then its juice. Complete with olive oil, anisette, washed and chopped coriander, 1 pinch of salt and coarsely crushed green peppercorns. Mix, cover with cling film and set aside in a cool place for 30 minutes.

  2. 2

    Wash and drain the red endive leaves. Mix the ceviche and spread it in the endive leaves, sprinkle with fleur de sel and serve very fresh.

Categories & Tags

Snacks/PartyMain dishvery easy