Posted on by Myfrenchkitchen

Sea bream Ceviche with mango and ginger.

I adore a ceviche in summer. Its cool and fresh and tangy. Its easy and quick and without fuss. An none dancing around a hot stove or oven. And everybody loves it. There are so many variations, play around with fresh, fresh fish and ingredients and create your own ceviche, according to your likes. You need fresh fish and fresh herbs and limes and the rest is up to you.

Recipe:

  • olive oil
  • 2 large spring onions with medium bulb
  • 2 cloves of garlic, cleaned
  • fresh ginger, cleaned
  • 250g sea bream or other delicate white fish
  • 3 green limes
  • 1 lemon
  • Grated rind of one lime
  • 4 TBSP of cold fish stock
  • fresh coriander leaves
  • Half green chilli pepper, seeds removed
  • 1 mango, sliced into cubes
  • Small cucumber, sliced into cubes
  • 1 red onion, halved and sliced.
  • Small edible flowers (optional)
  1. Leche de tigre: Roughly cut the spring onion whites, the garlic, the chilli pepper and the cleaned ginger and add to an electric mixer.
  2. Add the juice of the limes and lemon, the cold fish stock and the grated rind of the lime to the mixture.
  3. Mix it all together until a smooth liquid. Add about 2 TBSP of olive oil.
  4. Clean and dry the fish filets, cut into thin slices and add to a large porcelain bowl.
  5. Pour the leche de tigre over the fish to cover and marinate the fish in the fridge for about 30 minutes to and hour.
  6. Add the cubed mango and cucumber to the fish mixture.
  7. Divide the mixed ceviche between 4 plates.
  8. Spoon over the rest of the marinade(leche de tigre).
  9. Add some sliced green of the spring onion, some chilli pepper rounds without the seeds and some sliced red onion. Drizzle with olive oil.
  10. Lastly, decorate with fresh coriander leaves and one or two small, colourful edible flowers.
  11. Serve cold.

Serves four as a starter

Pinch of salt:

  • Use very fresh fish and keep cold.
  • Leche de tigre – tigers milk…. lime juice, fresh herbs and some fish stock.
  • Skip the fruit and use only the cucumber or use another fruit of your choice.
  • The leche de tigre, or marinade cooks the raw fish.
  • Enjoy

Posted on by Myfrenchkitchen

Fresh fig with labneh, pistachios and pomegranate molasses.

This makes for a perfect little starter or in this case an aperitif or amuse bouche. The sweetness of the fig aginst the tartness of the pomegranate molasses and the salty cremainess of the labneh make for a delicious explosion of flavours.It is very easy to make and doesnt take a lot of time. The longest is waiting for the labneh to drain. Make it in season when figs are in abundance and if you can pick it straight from you tree, even better. That is actually a golden rule in cooking…stay in season.

Recipe:

  • Four big figs, yellow or purple
  • labneh
  • pistachio nuts
  • pomegranate molasses
  • little branch of green petit pois
  • sumac
  • Pomegranate seeds(optional)
  • 8 small fig leaves(optional)
  1. Break/tear the figs in half and place each half on a small fig leaf on 8 small plates.
  2. Spoon a small tsp of labneh onto the fig half.
  3. Sprinkle the labneh with sumac.
  4. Drizzle with pomegranate molasses and sprinkle with pistachio nuts and pomegranate seeds.
  5. Finish off with the little green branch of petit pois for decoration and serve as an amuse bouche on a fig leaf.

Serves 8 as amuse bouche or 4 as starter

Pinch of salt:

  • Place two halves on a plate for a starter serving instead of one per person for an amuse bouche serving.
  • Sprinkle some sumac over the whole plate.
  • Use walnuts instead of pistachios.
  • Use soft goat’s cheese or ricotta cheese instead of the labneh.
  • Sprinkle with a few pomegranate seeds.
  • Use any other green herb decoration instead of the pea shoot.