Recipe Ceviche with rhubarb pickles
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Auteur : Dominique JacotetInternet : https://cuisineplurielle.com/archives/2018/07/19/ceviche-aux-pickles-de-rhubarbe/
INGRÉDIENTSPickles
Ceviche (serves 4)
PRÉPARATION
- 500g rhubarb
- 15 cl cider vinegar
- 20 g sugar
- 1 tsp salt
- 1 tbsp fennel seeds
Ceviche (serves 4)
- 550 g pollack or cod
- 50 g fennel
- 25 g rhubarb
- 1 lime
- Olive oil
- Fleur de salt
PRÉPARATION
- Rinse and cut the rhubarb into pieces. Place them in a jar. Boil the cider vinegar with 30 cl of water, the sugar, salt, and fennel seeds. Simmer for 5 minutes, then remove from the heat. Pour into the jar, close, and let cool.
- Cut the fish into small pieces and divide among the plates. Slice the fennel and rhubarb and add to the fish.
- Add the pickles and a little juice. Drizzle with lime juice and olive oil. Garnish with fennel flowers.
- Sprinkle with fleur de sel.
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