Ceviche of sea bream with an aniseed flavour
DIFFICULTY
very easy
very easy
RATING
COOK TIME
1 mins
1 mins
TOTAL TIME
1 mins
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
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
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.
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