Gastronomie : le ceviche de loup, par le chef du Kremlin !

MORE INFO https://www.france.tv/france-3/meteo-... Jérôme, our chef of the day, has served the world's greatest. For four years, he was the chef at the Kremlin. Today, he's treating us to a Russian recipe, surely? Well, no, he's chosen a South American dish: a sea bass ceviche with citrus fruits. Delicate and light. Ingredients: 2 120g sea bass fillets 4 oranges + 1/2 grapefruit 2 limes 2 tomatoes + 1 red onion 2 avocados Ginger + Coriander Olive oil, fleur de sel, Espelette pepper Squid ink bread Recipe: 1. For the marinade: Roll the citrus fruits under your hand, cut them, and squeeze them. 2. Add olive oil, fleur de sel, Espelette pepper, and ginger. 3. Dice the sea bass fillets. Add the pieces to the marinade. 4. Refrigerate for 2 hours. 5. For the guacamole: Roughly chop the avocados, add freshly squeezed lime juice, olive oil, and cilantro. Blend everything together. 6. Toast the slices with squid ink. 7. Serve with diced tomatoes and thinly sliced ​​red onions. Chef: Jérôme Rigaud FOLLOW US   / meteoalacarte     / meteoalacarte     / meteoalacarte   REACT Hashtag #Meteoalacarte