Pink(ish) ceviche

With the upcoming Barbie movie, let's make something pink and delicious!

Hello dear readers,

Ceviche is a refreshing dish perfect for summer and so versatile. You can « cook » any fish with lemon juice provided they—the fish—are top notch fresh!

Here’s my interpretation of ceviche if I lived in Barbie Land.

Ingredients for two persons (as a starter):

Pickled red onions

- 2 small red onions, thinly sliced;

- 1 part vinegar;

- 2 parts warm water;

- 1 tbsp maple syrup;

- 1/2 tsp peppercorns;

- 1 bayleaf.

Leche del tigre

- Juice of two lemons and one lime;

- 25g cod or any other white fish ;

- 1/4 cup fish stock;

- 2 small branches celery;

- 2 tbsp pickled red onion with the juice;

- 1 tsp or more to your liking chili sauce;

- 2 ice cubes.

—-

- A big filet of cod, cubed;

- 3 pieces boiled sweet potato;

- A handful of corn kernels;

- A few cilantro leaves.

---

Procedure:

1. Put all the ingredients of the pickled red onions in a mason jar and marinate in the fridge for at least an hour, until a pink coloring develops.

2. Put all the ingredients of the leche de Tigre in a blender. Separate the mixture in two parts.

3. Cut cod in cubes. In a bowl, add the first part of the leche de Tigre to the fish until it is completely covered. Refrigerate for 15-30 minutes.

4. Boil little cubes of sweet potato until soft.
   

Assembly

1. Separate fish from leche de Tigre and plate your “cooked” fish.

2. Take out second part of leche de Tigre and strain it. Add this liquid to your fish.

3. Decorate dish with sweet potatoes, corn kernels, cilantro and pickled red onions.

4. Eat chilled!

Enjoy! Audrey