So cool and refreshing... Even better on a terrace!
Photo and recipe by Le Cuisinomane
Ingredients
- 300 Grams Halibut (or other white fish) In thin strips
- 1/4 Red onion In thin strips
- 1/4 Cucumber In thin strips
- A few chopped basil leaves
- A few strips of red pepper In thin strips
- The juice from 1 or 2 limes
- 250 ML Yuzu 1642
- 1/2 Avocado in thin strips
- 1/2 Cup Popcorn
- 4 to 5 Grapefruit segments
- Salt/pepper
Preparation:
- In a bowl, add the fish, red onion, cucumber, red pepper and basil. Add the lime juice and about 75 ml of 1642 Yuzu.
- Season well, then let stand in a cool place for about ten minutes.
- In the meantime, cut the avocado into strips, pop your corn kernels, take 4 to 5 grapefruit segments and cut them into strips.
- Bring the remaining Yuzu to a boil, then simmer over medium heat, until the drink has reduced to a syrupy consistency. Set aside, this will be your Yuzu caramel!
- After 10 to 15 minutes, take the fish out of the fridge and it's time to dress it!
- Place the avocado and fish on your plate and garnish with the onion, cucumber and chilli that were all in the marinade.
- Add a few grapefruit segments, popcorn and basil leaves.
- Add the yuzu caramel, then adjust the seasoning.
Enjoy!
