Zander (pikeperch) ceviche on celery salad

Recipe for 4 persons

Time required

Preparation: 30 mins.
Cooking: 15 mins.

Ingredients

For the ceviche
400 g zander fillet
70 g grapefruit juice
80 g lime juice
10 g ginger
1 shallot
200 g coconut milk
1 hot chilli pepper
½ bunch of dill
¼ bunch of mint
½ tbsp sugar
1 pinch of salt
2 passion fruits

For the pickled onions
1 red onion
100 ml water
100 ml white balsamic vinegar
100 g sugar
2 bay leaves
20 g ginger
10 peppercorns

Celery salad
100 g celery
30 ml olive oil
20 ml white balsamic vinegar
1 pinch of salt
pepper

Garnish
75 g roasted almonds, roughly chopped
fresh herbs
olive oil

How to make it

• Cut the red onion into thin strips.
• Bring the water, sugar and white balsamic vinegar to the boil with the bay leaves, the roughly chopped ginger and the peppercorns and pour over the onions. Let it sit until served.
• Slice the zander fillets and put to one side.
• Roughly chop the hot chilli pepper, shallot, ginger and the fresh herbs. Blendwith everything except for the passion fruit.
• Once blended, fold in the passion fruit.
• Cut the celery into long thin strips and season with the remaining ingredients.
• Marinate the zander in the marinade.
• To serve: position the celery salad in the middle of a deep plate, distribute the slices of zander (approx. 100g p.p.). Top with a few strips of the pickled onions. Garnish with the roughly chopped almonds and a few fresh herbs and drizzle the dish with a little olive oil.