Ceviche aux fruits d’été et noisettes grillées et son Chardonnay du Val de…

Ceviche with summer fruits and grilled hazelnuts and Chardonnay from Val de…

It's sunny, it's hot and you dream of a white that will make you travel in flavors? The Oé team offers you this delicious ceviche with summer fruits and grilled hazelnuts for an explosion of flavors in the mouth!

To make this dish, you will need 15 minutes of preparation

For 2 bon vivants:

  • About 300g of white fish (ask your fishmonger for his freshest cut)
  • 1 nectarine or 1 peach
  • A few raspberries
  • 1/4 red onion
  • 1 dozen hazelnuts
  • A few sprigs of marjoram or your favorite herb
  • 1 generous drizzle of olive oil
  • Juice of 1/2 lemon
  • A pinch of sumac
  • Salt pepper

Start by preparing all the ingredients: slice the onion very finely, roast the hazelnuts in a very hot, dry pan, cut the fish and the nectarine into cubes about 1 cm square, cut the raspberries in half, and prepare the seasoning by mixing olive oil, lemon juice, salt and freshly ground pepper. Keep refrigerated and only take out when serving.

Just before serving, mix the nectarine, red onion and fish, and arrange on a pretty plate.

Drizzle with the seasoning, garnish with raspberries, hazelnuts, and finish with a pinch of sumac and some fresh herbs. To be enjoyed with a glass of white Languedoc . Cheers!

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