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Ceviche vom Cobia mit Limu Shirin, Kräuter und Granatapfelkerne

Cobia Ceviche with limu shirin, herbs and pomegranate seeds

I combine the Peruvian classic ceviche with Persian influences to create a unique taste experience

Gericht After Work Cooking, easy recipe, Fish, gourmet cuisine, healthy food, Quick & Easy, vegetarian
Länder & Regionen Cross Kitchen, Fusion Food
Keyword Ceviche, Ceviche of cobia with limu shirin, herbs and pomegranate seeds
Vorbereitungszeit 10 Minuten
Zubereitungszeit 15 Minuten
Portionen 4 Persons
Autor Labsalliebe

Zutaten

INGREDIENTS FOR CEVICHE 

  • 500 g cobialoins (approx. 4 pieces)
  • 130 ml lime juice 
  • 2 Tbsp olive oil
  • 1 pomegranate
  • 4 Limu Shirin (sweet lemons)

INGREDIENTS HERBS

  • 3 spring onions
  • 10 stalks coriander 
  • 10 stalks dill
  • 1 stick mint
  • 1 green chili 
  • salt, pepper

Anleitungen

PREPARATION CEVICHE

  1. Cut the cobia fillets into fine slices about 0.5 - 1 cm thick. Place them in a bowl and add salt.

  2. roll the limes on the work surface with flatt hand, then squeeze them and pour the juice over the fillets and place them in the fridge for 5 - 10 minutes.

MISE EN PLACE

  1. In the meantime, pit the pomegranate and set the seeds aside. 

  2. Cut the spring onions into very fine rings. Set aside

  3. Wash herbs, dry well, pluck from stems and chop finely. Set aside

  4. Cut chili into fine slices. Set aside

  5. Fillet the Limu Shirin at the end, reserving the juice and set aside. 

SERVING CEVICHE

  1. Remove the cobia from the refrigerator, add all the ingredients and mix well. Serve immediately.