Sterlet Ceviche
6 servings
30 minutes
Sturgeon ceviche is a refined blend of Latin American culinary tradition and the delicate taste of noble sturgeon. This recipe originated in the coastal regions of South America, where the freshness of ingredients plays a crucial role. The light yet rich flavor of sturgeon pairs beautifully with the bright notes of lemon and lime that add freshness and zest to the dish. Olive oil softens the acidity, while red onion and sweet and spicy peppers add flavorful accents, creating a harmonious balance of tastes. Ceviche is not just a dish; it is a true delight for gourmets, perfect for warm summer evenings, light snacks, and exquisite aperitifs. Marinated in citrus sauce, sturgeon meat acquires a tender texture that reveals a wealth of flavors in every bite.
1
Prepare the freshly killed sturgeon by removing the entrails and skin. Cut the meat into cubes of arbitrary size.
- Sterlet: 1 kg
2
Chop sweet and hot peppers, as well as red onion, into small cubes. Mix olive oil with lime and lemon juice and their zest, season with salt, and toss the sturgeon meat cubes with the pepper and onion cubes in this sauce. Let marinate in the fridge for ten to twelve minutes — and serve.
- Yellow bell pepper: 1 piece
- Green chili pepper: 1 piece
- Red onion: 1 head
- Olive oil: 50 ml
- Lime: 1 piece
- Lemon: 1 piece
- Salt: to taste