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ceviche of cod, crack corn and lime



After Northern France and Belgium (I have not forgotten the report of In de Wulf, I'm just a little patience) we veins in Peru with this recipe found on a Belgian magazine online (like yours ...): Win Mag . The circle is complete.

The ceviche is a dish of raw fish lightly cooked with lemon or other citrus. Lola has designed this recipe has been modernized with this cracker corn with lime and a presentation by the glass and not fried. Revisited by a Peruvian version and it is easy to do.



ceviche of cod, crack corn and lime
Serves 2 For the ceviche

· 200 g of cod
œ some fresh cilantro stems
• 2 limes
· 1 / 4 small red chili
• 1 / 2 red onion
• 1 / 2 clove garlic
• 1 • 1 orange lawyer

For crackers
· 80 g of wheat flour
• 60 g of maize flour (lola used cornmeal)
· 35 g butter at room temperature
• 3 tablespoons water
· zest of one lemon Green
· flowers salt
· Espelette

Mix the two flours with salt, a pinch of pepper Espelette. Add the butter cut into pieces and mix by hand until dough is crumbly. Then add the water gradually until a smooth paste similar to a pastry.

Lower dough thinly (2 mm), and cut hard to the punch. You can make holes on the inside with a small punch to spend a long spoon. Cook drilled discs on a sheet of silicone or parchment paper, sprinkled with lemon zest and salt. Bake 10-12 minutes at 170 º C. After cooking, the book on a grid.

Cut fish into cubes a little larger than a Tartar. Place in a bowl and add the lemon juice, chopped fresh cilantro, onions and garlic, pepper, salt, avocado and orange, peeled and cut into pieces, cover with cling film and keep cool fifteen minutes at a minimum, an hour is better eating the dish is very fresh.

Serve in a glass covered the crack corn and lime

If it does not come the heat I really do not understand! A big nod to new readers in Canada ... he will have to wait a bit for you.

Go, music then ...