Summer rhymes with … ceviche ! “This dish of marinated fish, we see more and more because it’s fresh, it’s easy to make, it’s so beautiful that we have only one desire: to jump in and treat. “If Juan Arbelaez recommends choosing pollack, it is because” it looks a lot like cod, with a delicate flesh, an extraordinary lamb’s lettuce and when it is fresh, it’s just amazing. Rather than line sea bass, sole or turbot as in a starred restaurant, I am now in the process of trying to use slightly different fish. “
This taste for difference has long been noted by this chef of Colombian origin. “We are trying to give space to other species such as meager, pollack, saithe, pout, in order to avoid exhausting fish which are now victims of aggressive fishing. which does not suit me. As a cook, we have a responsibility to vary our menus to allow certain species to reproduce, a bit like with octopus, which I no longer put on the menu in summer in my restaurants. “
“A table in 20 minutes flat”, a quick and accessible concept
It is therefore a ceviche recipe instead of pollack that Juan Arbelaez offers us this Wednesday as part of our series of video recipes offered, every other Wednesday, throughout the summer. Like the others, this one is taken from his book At the table in 20 minutes flat
edited by Marabout. A tribute title to your favorite daily newspaper? No doubt a little, but not only. “Twenty minutes, I think it’s the right time to prepare a good meal without necessarily having time in front of you! The idea was not to make a chef’s book that sits on a table and that no one opens, but a useful book, which hangs around in the kitchen and which can be annotated and dirty, ”explains the former de Top chef. He offers a series of easy and appetizing recipes … such as that for pollack ceviche, which follows the
club sandwich two weeks ago.
Here is the recipe for 4 (as a starter) or for 2 (as a main course).
Tiger lick sauce
Ingredients: 1 stick of lemongrass, 1 clove of garlic, 100 g of fresh ginger, 50cl of coconut milk, 1/2 red onion, the juice of 4 limes, 2 pinches of salt, 1 pinch of ground pepper, 1 bunch of parsley, 1/2 bunch of coriander, 10 basil leaves.
Preparation: Crush the lemongrass by kicking it over, cut it into five sticks and place them in a blender with the garlic clove, the peeled ginger and onion half, the coconut milk, the juice of the limes , salt, pepper and herbs. Mix finely, pass through a Chinese, pressing with a ladle and place in the fridge.
ceviche
Ingredients: 400g of pollack fillets, 2 tablespoons of olive oil, 1 pinch of salt, 1 pinch of ground black pepper, the juice of 2 limes.
Preparation: Cut the fresh fish into 1 cm cubes. Season with olive oil, salt, pepper and the juice of the limes. Place in a large deep plate.
Finish
Ingredients: 1/2 red onion, 3 sprigs of coriander, 1 lemon, 1/2 long red pepper.
Preparation: Finely chop the red onion, thin out the coriander. Pour the lick sauce over the fish, garnish with chopped red onion and coriander leaves. Zest a lemon on top, sprinkle with chopped pepper and sprinkle with the juice of the lemon. Mix before serving.