Filter
Reset
Sort ByRelevance
Gwendelyn Robinson Grizzle
Ceviche
Raw fish dish with fennel, ginger, onion, basil and orange.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Peel and grate the ginger. Remove the stalk from the red pepper. Roll the pepper between your hands so that the seeds fall out and cut into rings.
-
Squeeze out the limes and orange. Beat the ginger, half of the red pepper, lime juice, orange juice and salt into a dressing.
-
Cut the stems and a small piece of the underside of the fennel bulb, halve the tuber lengthwise and cut into wafer-thin slices.
-
Divide the fennel over a deep plate. Cut the cod into slices of ½ cm and spread over another deep plate.
-
Cut the onion into wafer-thin rings and put in a bowl.
-
Mix 3 tablespoons of dressing through the onion. Divide the remainder of the dressing over the fennel and cod. Let marinate in the refrigerator for 30 minutes covered.
-
Tear the basil into pieces. Drain the fennel, cod and onion and spread over a flat dish.
-
Garnish with the rest of the red pepper and the basil. Season with pepper and salt.
Blogs that might be interesting
-
25 minAppetizerbalsamic vinegar, extra virgin olive oil, fresh Italian spice mix, chestnut mushrooms, pine nuts, courgettes, sea salt, rucola lettuce, beef smoke,courgette carpaccio with smoked meat
-
20 minAppetizercrumbly potatoes, garlic, vegetable stock, Red onions, olive oil, cheese spread,potato garlic soup
-
20 minAppetizerhoney, arugula, raw ham, Apple, soft goat cheese, thyme, dried oregano, chives, olive oil, mustard, lemon juice,rucola salad with ham rolls
-
20 minAppetizerwhite casino bread, Chestnut mushroom, Red onion, fresh thyme, garlic, creme fraiche, coarse Zaanse mustard, balsamic vinegar, lettuce, fresh herb butter with garlic,fried mushrooms with toast
Nutrition
85Calories
Sodium8% DV190mg
Fat2% DV1g
Protein22% DV11g
Carbs2% DV7g
Fiber8% DV2g
Loved it