RED CEVICHE FROM DRIED COD (BACALAO)

#2

fish

main course

medium

INGREDIENTS FOR 4 PERSONS

400 g dried cod (bacalao) (watered, slightly salty)
4 limes (2 of them untreated, i.e. with edible peel)
/Peel of the two untreated two limes
12 g coriander leaves
160 g tomatoes (preferably type Red Pearl)
120 g strawberries
100 g pointed peppers
100 g avocado (preferably type Hass)
140 g red onions
20 g red peperoncini
60 g olive oil
30 g TOMAMI # 2 (buy here) (https://tomami.eu/produkte/1/tomami-2-tomate/)
Salt, White pepper
Rapeseed oil, white balsamic vinegar

INSTRUCTIONS

Cut the red onion into strips and sauté in a little rapeseed oil. Deglaze with white balsamic vinegar, toss well and reduce the vinegar. The onion slices will turn bright pink as a result of the acidity and the odour of the onions is reduced by the cooking process. Season with salt and white pepper.

Grate the peel of the two untreated limes with a fine grater. Cut the dried cod into small cubes, season with salt, white pepper and the juice of the 4 limes. Marinate in the fridge for about 15- 20 minutes. The fish will be poached as a result of the acidity, (denaturation). Stir several times.

In the meantime, slice the tomatoes and strawberries depending on their size (six or eight slices). Cut the pointed pepper into rings and the avocado into small cubes. Cut the coriander leaves into fine strips and the peperoncini into fine small cubes.

Mix all the ingredients together in a bowl and stir well with olive oil and TOMAMI # 2; season with salt and pepper to taste. Serve well chilled.

Preparation time: 40 minutes

A recipe by Jean-Philipp Schneider, chef and product development manager at the
Old Spice Office in Klingenberg.