Char ceviche

Recipe for 4 persons

Ingredients

Ceviche
500 g char
300 g green tomatoes
80 g mini-cucumber
2 limes
30 g herb oil or good olive oil
Salt and pepper

Topping
1 avocado
1 spoonful sour cream
Salt and pepper

Side dish
1 cassava root
2 fennel bulbs

How to make it

Cassava chips
Peel the cassava root or remove the outer skin with a knife. Cut into thin strips using a peeler or slicer. Deep-fry at 150 degrees in a fryer or pan until crispy. Then salt them while they're still hot.

Fennel and dressing
Wash the vegetables, halve them and cut them into thin slices. Dice the green tomatoes finely. Combine the fennel and diced tomatoes with the lime and oil and season well with salt and pepper. Mix well and leave for about five minutes.

Ceviche
Remove the skin from the char fillet and cut it into even-sized cubes (1 cm x 1 cm). Place in a bowl and marinate with the juice from the fennel and tomatoes. Season again and leave to stand for five minutes.

Avocado
Use a hand blender or fork to blend the sour cream, avocado, salt and pepper to a fine purée and fill into a piping bag.

Serving
Place the fish cubes in a deep dish. Spread some of the green tomatoes from the salad on top. Spread all the juice over the top and start decorating using mini-cucumber slices, herb oil, avocado puree and various flowers or cress. Serve the fennel with the cassava chips in a separate bowl as a salad.

Tip
You can also use salmon, sea bream, kingfish, prawns or sea bass. The principle is always the same. The fish is "cooked" by the acidity in the lime juice. Always marinate fish briefly but thoroughly so that it's still raw in the middle. You can of course use other vegetables and decorative elements.

Shopping list

500 g char
300 g green tomatoes
80 g mini-cucumber
2 limes
2 fennel bulbs
1 avocado
1 cassava
1 sour cream (small)
1 herbs to decorate or flavour to taste