Fish ceviche by Cyril Lignac:a delicious recipe with tangy and spicy notes

This iconic dish Peruvian coast has it all! Easy to prepare, ceviche pronounced "ceviche", traditionally consists of fresh white fish that is infused and "cooked" in a marinade made with lemon juice and spices, called "letche del tigre" . So yes, it can look like a fish tartare or a carpaccio except that in the mouth the explosion is total. We savor the semi-raw, semi-cooked flesh of the fish with tangy, fresh and spicy notes . Something to make more than one person salivate. And precisely, to satisfy this desire chef Cyril Lignac recently unveiled at the microphone of RTL , his own fish ceviche recipe .

Chef Cyril Lignac's advice for a good fish ceviche

Admittedly, fish ceviche is a simple dish to make but for it to be well seasoned, you have to follow a few chef’s tips . First of all, in this recipe the fish must be very fresh , to have a tender flesh full of flavors. Then, to prepare it, Cyril Lignac recommends cut the fish into large pieces, about 2 centimeters. This is necessary so that the marinade does not cook the product too quickly.

Cyril Lignac's fish ceviche recipe

To make the fish ceviche for two people you need:

• 200 g sea bream, sea bass or cod fillets
• 250g celery
• 1 lime
• 1 red onion
• 5 garlic cloves
• 1 fresh chilli
• Chilli puree
• A bunch of fresh cilantro
• Olive oil
• Salt
• Corn (optional)

Preparation steps:

1. On a cutting board, cut the fish into large pieces about 1.5 centimeters apart.
2. In a bowl, add the diced fish, chopped coriander, a drizzle of olive oil and a pinch of salt. Mix gently.
3. You can also add fresh corn kernels, according to your taste.
4. Cut the celery and red onion into thin strips. Chop the garlic cloves and peppers then set aside.
5. For the marinade, in a bowl, combine the celery, coriander, red onion, garlic and chilli. Add the lemon juice and leave to marinate for 20 minutes.
6. Strain the mixture, add chilli puree and stir. The marinade is ready!
7. Coat the pieces of fish with the marinade and leave to rest for 20 to 25 minutes in the fridge. Serve and enjoy!

Also read:

Cyril Lignac's burger:a quick and easy recipe ("With the tartar sauce that goes with it, it’s divine!")

Niçoise salad by Cyril Lignac:an easy-to-make, crunchy and appetizing recipe (“It brings together the best of the Mediterranean!”)

Macaroni gratin from Cyril Lignac:a melting and delicious recipe just the way we like it!