Do you know how to cook your fish every time? Don't cook it yourself… That's the advantage of ceviche, this cold dish from South America. The marinade takes care of everything for you! In the kitchens of Villa Saint-Ange in Aix en Provence, chef Nadège Serret delivers the recipe for her sea bass ceviche, rock octopus and orange and rosemary vinaigrette.
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Ingredients for 2 people:
- 200 g of sea bass
- 80 g of octopus tentacles
- 2 oranges
- Rosemary
- Olive oil (preferably with basil)
- 1 lemon
- 1 ripe avocado
The steps of the recipe
1. Cut thin slices of raw sea bass and arrange them on a plate. Do the same with the octopus, cooked to it in advance (you can buy it already cooked sous vide)
2. For the vinaigrette, squeeze the oranges, pour the juice and pulp into a saucepan. Reduce the preparation over high heat until obtaining a syrupy preparation. Let cool.
3. When the orange juice is cold, add a few sprigs of rosemary and olive oil to the basil, mixing well. Adjust the seasoning.
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4. Prepare the guacamole by mixing the flesh of the avocado with a little lemon juice, salt, pepper and Espelette pepper.
5. For the dressing, baste the sea bass and octopus with the marinade. Zest a little lemon and add a little guacamole. You can enjoy it immediately or leave the plates for a few hours in the refrigerator.