Peruvian ceviche with walnut oil

Peruvian ceviche with walnut oil

Ingredients (serves 4):

- 400 g/14 oz. boneless seabream fillets
- ½ a red onion
- ½ a small red bell pepper
- 3 limes, juiced
Guénard Walnut Oil
- A few red radishes
- 1 bunch cilantro
- Salt and pepper

 

Method:

Dice your seabream fillets and place them directly onto the serving plate(s).

Chop the red onion, bell pepper and radishes into fine strips and add to the plate(s).

Season and drizzle everything with the lime juice. Garnish with a good glug of walnut oil, the chopped cilantro and a twist of pepper, then leave to marinate in the refrigerator for at least 30 minutes. The lime will slightly “cook” the fish while it is marinating in the oil.

Bon appétit!

 

This recipe was devised in partnership with Académie du Goût. Visit its website for lots more recipes!

Nos huiles
utilisées
  • Amande 70% vierge

    Walnut
    Oil
    100% virgin

  • Amande 70% vierge

    French Walnut
    Oil
    100% virgin

  • Amande 70% vierge

    Organic Walnut
    Oil
    100% virgin