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Raw white fish (sea bream, bar or cod) in Peruvian ceviche with fishing or nectarine. A delight in aperitif, as a starter or why not as a main dish for a light summer meal.
Do you like raw fish and have you ever prepared a ceviche? It’s super simple and fast, and very fresh. I explain here the difference between Tartare, Carpaccio and Ceviche, and gives you advice and variants to delight your guests with this raw fish dish.
Difference between tartare, carpaccio or ceviche
These three dishes designate raw food preparations, in this case raw fish, but the cutting of fish differs.
Tartar
As for the beef tartare, the fish is chopped more or less finely, either by machine or with a knife. When the tartare is with fish, we rather see salmon recipes (tartare that I like to decorate a grenade, or contrast the textures with green apple).
Carpaccio
There are more or less thin slices that are made. The thinner the slices, the less the marinade should not be added before the service, because the lemon will cook the fish.
The Peruvian Ceviche
This South American specialty proposes larger pieces of fish of about 1 centimeter side. No need to make perfect cubes, but you have the idea, cut pieces or strips about 1 cm thick in your fish net.
Smoked fish
The technique is different for the smoked fish which is not “cooked” slightly by lemon juice but Cooked with salt. This is the case for smoked salmon which can very easily be homemade, or the gravlax that I prepare with beets which brings taste and a magnificent pink color.
Should we freeze the fish before consuming it raw?
Ideally yes. Personally, I still freeze the fish at least 48 hours if I have to consume it raw.
For what ? It’s uDo not come to me from the time I lived in Japan. The Japanese actually still freeze fish that will be used to make sushi, This is to avoid any health risk.
There may be mini-verses in raw fish, and these parasites are likely to make you sick. Freezing kills these parasites. I give you reading a fairly complete article, not to scare yourself because you will see that the risks are weak, but for your information.
Discuss your fish for 48 hours and let it defrost always packed for 24 hours in the refrigerator.
Which fish to use?
Here cooked with Daurade Royale, you can use different White flesh fish. You can replace the Duurade by bar, cod, lean, pike perch …
It can be quite a lot with scallops.
Cut your fish fillets into cubes or strips a centimeter thick And stand them in a large slightly hollow plate.
Variants of fruit and herbs
For fruits, I offer you here a recipe that I prepared in the middle of the summer season with Fisheries and some redcurrants. Here are some variants:
- White fishing or yellow peach, white nectarine or yellow nectarine, even or even vine fishing.
- Apricot
- Exotic fruits: mango or passion fruit
- Citrus : grapefruit or orange
Note that you can completely make this recipe without fruit.
As for fresh herbs Who will flavor your marinade and that you will sprinkle on your dish, I opt for the coriander that I love, but I know that not everyone likes and we do not always find it fresh. Besides, you know that there are genetic reasons that make some people don’t like coriander? You can Replace coriander with flat parsley, dill, chives, mint …
Prepare the marinade in advance so that it is very tasty.
I opt for a lime and yellow mix, but you can adapt it with one or the other depending on what you find. Before pressing the juice of the lemon zest to the lime with the microplane grater or make very fine zest, this will even more flavor the marinade and will make a nice sets with dressage.
Mix the olive oil with the lemons juice and half the lemon zest as well as half of the chopped herbs. You can prepare this marinade in advance, this will allow the aromas to intensify. Do not salt and do not pepper at the moment.
Marinade time Depends on if you like your fish still quite raw or if you prefer that the cooking marinade plus flesh. I suggest you 1 hour if you want lemon to cook the flesh of the fish without firming it, or less, 30 minutes (or even 15!) If you like the fish to remain raw But just scented by the marinade.
If you have a doubt, start with 30 minutes, look at the appearance and taste, to see if you want to extend at 1 hour.
White fish ceviche with fishing
Raw white fish (sea bream, bar or cod) in Peruvian ceviche with fishing or nectarine. A delight in aperitif, as a starter or why not as a main dish for a light summer meal.
To prevent standby
Prepare the marinade and toppings
Prepare the fish and the fruits
30 minutes at 1 hour before eating
- Preferably use fish that you will have frozen 48 hoursI explain why in the article.
- For fishyou have the choice between several white fish: sea bream, bar, cod, pike perch, lean …
- Vary the pleasures for fruits For peaches you have the choice white fishing or yellow peach, white nectarine or yellow nectarine or even vine peach. Or depending on the season or desires: apricots, exotic fruits like mango or passion fruit …
- Idem For fresh herbscoriander can be replaced by flat parsley, dill, chives, for example.
- Set up In a large dish to share or in individual verrines or cups.
Enjoy your food !
Enjoy