INGREDIENTS
400 g cod
1 lemon
½ apple
½ fennel
50 g cucumber
1 shallot
½ red pepper
6 stalks of dill
PREPARATION
1) Cut the cod into medium-sized cubes and let it cool in the refrigerator.
2) Cut the fennel, apple, cucumber, shallot and pepperoni into small cubes. Add the juice of a lemon, salt and pepper.
3) Mix cod with all ingredients and stir in the chopped dill.
400 g cod
1 lemon
½ apple
½ fennel
50 g cucumber
1 shallot
½ red pepper
6 stalks of dill
PREPARATION
1) Cut the cod into medium-sized cubes and let it cool in the refrigerator.
2) Cut the fennel, apple, cucumber, shallot and pepperoni into small cubes. Add the juice of a lemon, salt and pepper.
3) Mix cod with all ingredients and stir in the chopped dill.
4) Arrange on the plate and garnish with lemon zest
DRINKING RECOMMENDATION
COLONNE ZERO - CUVÉE BLANC NO.01 SPARKLING
The Cuvée Blanc with its delicately creamy, finely sparkling texture is the perfect balance to the acidic taste profile of the ceviche. A harmonious interplay between the yellow fruit of pear and mirabelle plum, rounded off with a hint of typical brioche notes.
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