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 · 6 Comments

Tuna salad and baked sweet potato.

Everybody has a tuna salad recipe. Not everybody loves a tuna salad though. But when its hot and you’re in the middle of a heat wave and not in the mood for cooking, a tuna salad is a quick and tasty option. Of course you can do anything with a can of tuna to turn it into a salad to give it interest and flavour. This is my version without mayonnaise. We dont always have to add mayonnaise to everything. Here in Provence we rely much on the freshness of herbs and of course olive oil!

Recipe

  • One medium sweet potato, cut in four, lengthwise
  • Olive oil
  • One can of tuna
  • One large spring onion
  • One or two baby red sweet peppers
  • One heaped TBSP of capers
  • Chopped fresh parsley or fresh dill
  • One TBSP pumpkin seeds
  • One TBSP sunflower seeds
  • One TBSP dried currants
  • For the vinaigrette:
  • Olive oil
  • One TBSP of mustard
  • One tsp of honey
  • Cider vinegar
  • Salt and pepper
  • Salad leaves of your choice
  1. Preheat the oven to 180 degr C.
  2. Place the four slices of sweet potato, cut side up in an oven pan, drizzle with olive oil and season lightly with salt.
  3. Bake in the oven for 40 minute or until tender.Leave to cool down completely.
  4. Drain the can of tuna and flake with a fork.
  5. Slice the spring onion and the baby sweet peppers and add to the tuna.
  6. Add the capers and chopped herbs to the tuna mixture and mix together lightly.
  7. Add the seeds and currants.
  8. Mix the ingredients for the vinaigrette in a bowl and add little by little to your tuna. Don’t add too much vinaigrette so it gets soggy.
  9. Serve the tuna salad on top of the roasted and cooled sweet potato with some fresh salad leaves and extra vinaigrette on the side.

Serves 2

Pinch of salt:

  1. Change the ingredients and quantities to your preference.
  2. Serve a slice of sweet pepper on a plate and spoon the tuna salad on top.
  3. Dont add too much vianigrette to prevent it from being soggy. At the table more vinaigrette can be drizzled over the salad and sweet potato.
  4. Eat cold or at room temperature.
  5. Use shredded cooked chicken breast instead of the tuna.
  6. Serve with crusty country bread.