{"id":227,"date":"2016-10-14T19:27:00","date_gmt":"2016-10-14T17:27:00","guid":{"rendered":"http:\/\/www.miam.cooking\/?p=227"},"modified":"2020-10-16T19:29:13","modified_gmt":"2020-10-16T17:29:13","slug":"ceviche-de-cabillaud-au-balsoy-et-lait-de-coco-tartare-de-tomates-vertes","status":"publish","type":"post","link":"https:\/\/www.miam.cooking\/index.php\/2016\/10\/14\/ceviche-de-cabillaud-au-balsoy-et-lait-de-coco-tartare-de-tomates-vertes\/","title":{"rendered":"CEVICHE DE CABILLAUD AU BALSOY ET LAIT DE COCO, TARTARE DE TOMATES VERTES"},"content":{"rendered":"\n

Hyper frais en entr\u00e9e ou pour un d\u00e9jeuner l\u00e9ger, ce ceviche de cabillaud rappelle les saveurs exotiques des vacances.<\/p><\/blockquote>\n\n\n\n

\"_dsc5905\"<\/figure>\n\n\n\n

Pour 6 personnes :<\/p>\n\n\n\n

– 4 filets de cabillaud<\/p>\n\n\n\n

– 4 cuill\u00e8res \u00e0 soupe de Balsoy<\/p>\n\n\n\n

– 4 cuill\u00e8res \u00e0 soupe d\u2019huile d\u2019olives<\/p>\n\n\n\n

– 3 cuill\u00e8res \u00e0 soupe de lait de coco<\/p>\n\n\n\n

– 1 petit piment vert<\/p>\n\n\n\n

– 1 oignon vert<\/p>\n\n\n\n

– 1 pouce de gingembre<\/p>\n\n\n\n

– 1 petit bouquet de coriandre<\/p>\n\n\n\n

– Sel<\/p>\n\n\n\n

Pour le tartare de tomates :<\/p>\n\n\n\n

– 4 tomates vertes<\/p>\n\n\n\n

– 1 petit oignons vert<\/p>\n\n\n\n

– 4 cuill\u00e8res \u00e0 soupe d\u2019huile d\u2019olive<\/p>\n\n\n\n

– Sel<\/p>\n\n\n\n

1 \u2013 Hachez grossi\u00e8rement les filets de cabillaud au couteau.<\/p>\n\n\n\n

2 \u2013 Emincez finement l\u2019oignon, le gingembre et le piment.<\/p>\n\n\n\n

3 \u2013 M\u00e9langez le tout avec les autres ingr\u00e9dients sauf la coriandre, et laissez mac\u00e9rer au frais 1 \u00e0 2 h.<\/p>\n\n\n\n

4 \u2013 Hachez les tomates de la m\u00eame mani\u00e8re. M\u00e9langez-les avec l\u2019oignon \u00e9minc\u00e9 et les autres ingr\u00e9dients.<\/p>\n\n\n\n

5 \u2013 Au moment de servir, hachez le bouquet de coriandre avec les tiges et m\u00e9langez au ceviche. Sur une assiette, pr\u00e9sentez un peu de ceviche sur du tartare de tomate et d\u00e9gustez imm\u00e9diatement.<\/p>\n\n\n\n

[[ASTUCE+]]<\/p>

Pour hacher votre cabillaud plus facilement, r\u00e9servez le au freezer pendant environ 1 h afin de le raffermir et utilisez un bon couteau.<\/p><\/blockquote>\n\n\n\n

\"_dsc5912\"<\/figure>\n","protected":false},"excerpt":{"rendered":"

Hyper frais en entr\u00e9e ou pour un d\u00e9jeuner l\u00e9ger, ce ceviche de cabillaud rappelle les saveurs exotiques des vacances. Pour 6 personnes : – 4 filets de cabillaud – 4 cuill\u00e8res \u00e0 soupe de Balsoy – 4 cuill\u00e8res \u00e0 soupe d\u2019huile d\u2019olives – 3 cuill\u00e8res \u00e0 soupe de lait de coco – 1 petit piment vert […]<\/p>\n","protected":false},"author":2,"featured_media":228,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"","ocean_second_sidebar":"","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"","ocean_custom_header_template":"","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"","ocean_menu_typo_font_family":"","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"","ocean_post_oembed":"","ocean_post_self_hosted_media":"","ocean_post_video_embed":"","ocean_link_format":"","ocean_link_format_target":"self","ocean_quote_format":"","ocean_quote_format_link":"post","ocean_gallery_link_images":"on","ocean_gallery_id":[],"footnotes":""},"categories":[2],"tags":[],"yoast_head":"\nCEVICHE DE CABILLAUD AU BALSOY ET LAIT DE COCO, TARTARE DE TOMATES VERTES - MI\u00c0M by Emma<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.miam.cooking\/index.php\/2016\/10\/14\/ceviche-de-cabillaud-au-balsoy-et-lait-de-coco-tartare-de-tomates-vertes\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"CEVICHE DE CABILLAUD AU BALSOY ET LAIT DE COCO, TARTARE DE TOMATES VERTES - MI\u00c0M by Emma\" \/>\n<meta property=\"og:description\" content=\"Hyper frais en entr\u00e9e ou pour un d\u00e9jeuner l\u00e9ger, ce ceviche de cabillaud rappelle les saveurs exotiques des vacances. 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