Our store

Cod ceviche with pomegranate and buckwheat crisps




Others ingredients

  • 500 g cod
  • 3 limes
  • 1 Red onion
  • 2 c. à soupe pomegranate seeds
  • 1 clove garlic
  • 1 pinch Espelette pepper


  1. 1

    Peel the garlic clove then chop it. Grate the zest of the lemons, squeeze them. Combine the juice, zest, minced garlic and pomegranate balsamic vinegar in a bowl. Leave to macerate for 10 minutes.

  2. 2

    Peel the onion and finely chop it. Add it to the lemon/pomegranate juice, salt and pepper, sprinkle with chilli.

  3. 3

    Cut the cod fillets into cubes, taking care not to alter their flesh. Place these cubes in the lemon/pomegranate mixture, add extra virgin oil to the squeezed lime. Leave to marinate for at least 30 minutes.

  4. 4

    Serve the ceviche with chopped coriander and pomegranate seeds.