French-style Ceviche

Ingredients

While the original Peruvian ceviche is typically marinated in lime juice, the French-style ceviche incorporates a combination of lemon and white wine vinegar for a more subtle acidity. Additionally, French herbs and spices such as tarragon and Dijon mustard are added to enhance the flavors. We alse have the original recipe for Ceviche, so you can check it out.

• 500g (1.1 lb) fresh white fish fillets, thinly sliced 500g (1.1 lb) fresh white fish fillets, thinly sliced
• 2 lemons, juiced 2 lemons, juiced
• 2 tablespoons white wine vinegar 2 tablespoons white wine vinegar
• 1 small red onion, thinly sliced 1 small red onion, thinly sliced
• 1 cucumber, peeled and diced 1 cucumber, peeled and diced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 tablespoon Dijon mustard 1 tablespoon Dijon mustard
• 2 tablespoons extra virgin olive oil 2 tablespoons extra virgin olive oil
• 1 tablespoon fresh tarragon, chopped 1 tablespoon fresh tarragon, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 180 kcal / 753 KJ
• Fat: 8g (1g saturated)
• Carbohydrates: 6g (3g sugars)
• Protein: 22g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   In a bowl, combine the lemon juice, white wine vinegar, Dijon mustard, olive oil, tarragon, salt, and pepper.
2. 2.
   Add the sliced fish to the bowl and gently toss to coat. Let it marinate in the refrigerator for 30 minutes.
3. 3.
   In a separate bowl, combine the red onion, cucumber, and tomatoes.
4. 4.
   Remove the fish from the marinade and add it to the vegetable mixture. Gently mix everything together.
5. 5.
   Serve the French-style ceviche chilled, garnished with fresh tarragon leaves.

Treat your ingredients with care...

• Fish — Ensure the fish is fresh and of high quality. If possible, use a firm white fish such as sea bass or halibut.
• Tarragon — Use fresh tarragon for the best flavor. If unavailable, you can substitute with fresh dill or parsley.

Tips & Tricks

• For a more pronounced French flavor, you can add a splash of white wine to the marinade.
• Serve the French-style ceviche with a side of crusty French bread to soak up the delicious juices.
• If you prefer a milder onion flavor, you can soak the sliced red onion in cold water for 10 minutes before adding it to the ceviche.

Serving advice

Serve the French-style ceviche as an appetizer or light lunch. It pairs well with a crisp white wine or a refreshing French rosé.

Presentation advice

Arrange the ceviche on a platter or individual plates, garnished with fresh tarragon leaves for an elegant touch. Serve it chilled to enhance the flavors.