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Ceviche with cod

Serving 4

  • 500 g extra fresh filet of cod

  • 1 yellow tomato

  • 100 gr. raspberries

  • 1 small red onion

  • 1 small piece of fresh ginger

  • 1 handful fresh coriander leaves

  • 6 tbsp. sherry vinegar

  • 2 limes

  • 1⁄2 red bell pepper

  • 1 tbsp. arrabiata

  • French Sea salt

  • White pepper

    Preparation

    Make sure there are no bones in the filets. Cut into “bite-size” cubes.

    Marinate the cod in sherry vinegar and lemon juice. Add grated ginger and finely chopped red bell pepper (after removing stem and seeds). Leave to marinate for at least 30 minutes.

    Cut the tomato into small cubes and the raspberries in halves.
    Finely dice the red onion and chop the coriander.
    Drain the cod and gently mix all ingredients together. Season with salt and pepper.
    Serve on plates with a little marinade, a dollop of Arrabiata, and garnish with fresh coriander.

Tonic water, DK., 75 cl.

VINEGAR, SHERRY

Salt, French Sea Salt, 335 g.

PESTO, ARRABIATA

Salt, French Sea Salt, 335 g.

SALT, FRENCH SEA SALT

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