Recipe KINMEDAI CEVICHE - Professionals
www.remycointreaugastronomie.com
Cut fish into thin slices. Chop shallots. Chop orange segments. Chop hazelnuts. Mix all 3 ingredients and set aside. Prepare a vinaigrette...
Ingredients
- 5 kinmedai* parts (Japanese fish)
- 50 g whole hazelnuts
- 2 oranges
- 5 cl rice vinegar
- 15 cl olive oil
- 1 tsp red yuzu kocho (Japanese preparation based on chilli,
- yuzu and salt) optional
- 1 shallot
- 5 cl Cointreau® 60%
- S.Q. salt, pepper
- S.Q. shizo shoots
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