Recette

Fish ceviche & Corsican clementines

introduction

For 1 person

    •  
      • 150 g of white fish
      3 Corsican clementines (2 for the dish and 1 for the juice)
      ½ shallot or ¼ red onion
      2 tsp olive oil
    1 pinch of Espelette pepper
  • Fleur de sel and 5-berry pepper
  • Fresh coriander

Preparation 

  1. Cut the fish into thin strips and marinate in clementine juice with olive oil, fleur de sel and pepper for at least 1 hour.
  2. Meanwhile, peel the clementines with a knife and remove the supremes.
  3. Arrange the fish on a plate, add the Corsican clementines, the peeled and finely chopped red onion, sprinkle with the marinade and finish with a few chopped fresh coriander leaves.

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