Bass Ceviche with Citrus and Coconut Milk
Iced Vivalto Lungo Decaffeinato
Serves 4.
Preparation time: 15 minutes.
For the beverage: 4 capsules of Vivalto Lungo Decaffeinato (4 x 40 ml) · 4 x 90 g ice cubes · 4 x 90 ml of cold water.
For the recipe: 200 g bass fillet (skinned and boned) · juice of 2 limes · 1 tsp. olive oil · 50 ml coconut milk · ½ garlic glove, peeled and chopped (germ removed optional) · ½ red onion (peeled and chopped) · ½ tsp. celery salt · fresh-ground pepper · ¼ pequin pepper (seeds removed) · 2 pink grapefruit · 4 tangerines.
· Cut the fish into thin slices. Put the slices on four plates and cover with lime juice and olive oil, marinate for 10 minutes · In a bowl, mix the coconut milk with the garlic, onion, celery salt, pepper, pequin pepper, mix in a blender and pour over the fish · Peel, section and remove membrane from the citrus and place the sections on top of the fish. Serve immediately
· Enjoy with an iced coffee, prepared with a Vivalto Lungo Decaffeinato (40 ml).
Place three ice cubes in a glass, pour in the coffee, followed by the cold water.
