Ingredients
- 200 g d'oignons rouges
- 30 - 40 g de vinaigre de vin rouge
- 10 g de persil frais
- 50 g d'huile d'olive extra vierge
- 40 g de jus de citron vert
- ½ c. à café de sel
- 1 pincée de poivre, moulu
- 300 g d'eau
- 500 g de grosses crevettes, crues
- un peu de sel
- 1 citron vert
- 200 g de bulbes de fenouil
- 400 g de tomates-cerises
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