Ceviche

Of Peruvian origin

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You need: (for 2 people)

• 230g of very fresh white fish (halibut, lean fish, sole, etc.)
• 1 red onion
• The juice of several limes
• 4 tablespoons of Madagascar vanilla vinegar
• 1 small habanero pepper
• 1 sprig of fresh coriander
• Salt & Pepper

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1. Cut the fish into small cubes, place in a bowl and cover with cold water and a spoonful of salt to keep the texture firm.
2. Place the bowl in a cool place while you squeeze the lemon and chop the onion.
3. Rinse the fish to remove the salt. Cut the chilli in half, devein and remove the seeds.
4. Place the fish cubes, chilli, coriander sprig and onion in a glass bowl and sprinkle with the lemon juice and vanilla mellow vinegar and lightly salt. The liquid should completely cover the fish.
5. Cover and refrigerate for 3 hours.
6. Remove the coriander and chillies from the bowl.
7. Use a skimmer to remove the fish and onions and arrange in verrines or a small soup plate.
8. Drizzle with olive oil and a little chopped coriander and serve immediately.

Tip: This recipe can also be created with tarragon and Madagascar pepper vinegar or Espelette pepper vinegar.

Don’t have the Madagascar vanilla mellow vinegar? Find it in our shop