Citrus Ceviche
Discover a fresh and tangy ceviche with shrimp and fish, marinated in citrus and served with cucumber spaghetti for a light and refreshing starter.
2 people.
Easy
€€ - €€€
220 kcal/serving
Préparation
Prepare the marinade by mixing (630 ml Bowl) the rice vinegar, 2 tablespoons of orange juice and ½ tablespoon of zest (Set-en-1), lemon juice, deseeded and finely chopped chili, and salt (Flexible Whisk).
Peel the shrimp and cut the fish (boneless and skinless) into pieces.
Place them in the marinade (630 ml Bowl) in the refrigerator for about 30 minutes so the flesh cooks from the acidity of the vinegar and citrus.
Cut the cucumber into spaghetti (Junior Spiralizer) and let it drain (Double Strainer).
Place the cucumber spaghetti in small glasses, distribute the shrimp and fish cubes with the marinade on top, sprinkle with chopped chives, and serve well chilled.
Variation: Add color by including carrot spaghetti and cherry tomatoes cut in half.
Ustensiles
Ingrédients
- 3 tbsp rice vinegar
- 1 organic orange
- 1 tsp lemon juice
- ½ red chili
- 1 generous pinch of salt
- 300 g mixed raw shrimp and fish (sea bream, white fish, scallops, or other)
- 1 cucumber
- A few sprigs of chives