CEVICHE

• August 10, 2018
• Delphine Remy
• no comments

Ceviche and fresh fish tartar recipes have always called my name. I guess all the memories attached to these delicious dishes make them taste even better :-). It is my “Madeleine” of Proust!

Here are a few recipes I prepare with white fish:
Fish + lemon + basil + cherry tomatoes
Fish + lemon + parsley + avocado
Fish + tamari + sesame seeds + cilantro
Fish + ginger + lemongrass + fish sauce + lime + cilantro
Pomegranate + Passion Fruit + Sea Bass Tartare

TIP. You can use most fish to prepare Ceviche but the best Ceviche is prepared with semi-firm white flesh ocean fish such as sea bass, striped bass, grouper or flounder. Stay away from oily fish and fresh water fish!

What’s your favorite way to prepare white fish? Which dishes bring back good memories for you? Don’t hesitate to leave comments and share your recipes on Instagram by using @delphremy and #delphremy

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CEVICHE
Prep time 5 minutes
Servings 2-3

Ingredients:
½ lb. white fish
½ cup of cilantro
1 handful of cherry tomatoes
½ avocado
1 lime
2 scallions

Instructions:
1. Chop the fish into small dices.
2. Chop the cherry tomatoes.
3. Cut the avocado in half, de-pit and scoop out the 2 halves. Chop the avocado halves.
4. Chop the scallions. Mix the tomatoes and scallions together in a small dish.
5. Place the fish in a serving bowl.
6. Next add the avocado.
7. Add the tomato scallion mix.
8. Squeeze the lime juice over the serving bowl.
9. Add the cilantro and mix.
10. Enjoy!

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