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Ceviche (Cornel’s style)

Ceviche (Cornel’s style)

October 12, 2012


1 kg Acadian sturgeon belly or loin (diced in cubes of about 3/8 inch), 50 ml lemon juice, 50 ml lime juice (preferably freshly squeezed), 50 ml extra virgin olive oil, 15 ml maple syrup, 1/4 bunch of fresh chives chopped finely, 1/2 teaspoon basil, 1/2 teaspoon wasabi, 10 ml soy sauce, 1/4 teaspoon red pepper, 1/2 teaspoon sea salt, 500 g French shallots


Mix all the ingredients, pour over the diced sturgeon meat, mix and let rest for 20 minutes in the refrigerator. Cut the French shallots in strips and deep-fry them in vegetable oil. Distribute the deep fried shallots on top of the ceviche and serve after minimum 20 minutes of the meat "cooking" in the lemon and lime (acid) juice. Because the sturgeon meat is dense and does not break like other fishes, the sturgeon ceviche can even be served up to 12 hours after it was prepared, even makes a good breakfast if you have any leftovers from dinner! I bet you wont, it is really delicious! Bon Appetite!