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Caramelized fish fillet with Rapadura molasses and mustard + Shrimp ceviche
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
40 min(s)
5 servings
Fabíola Cristina
@fabimeularde5- Ingredients
- Recipe
- Fish fillet (your choice)1 kg
- Mustard1 cup
- Crushed Rapadura1/2 cup
- Garlic to taste
- Salt to taste
- Lemon10 unit(s)
- Shrimp Fillet500 g
- Red Onion1 unit(s)
- Green smell1 unit(s)
- Tomato1 unit(s)
- Olive oil1 tablespoon
- Orange1 unit(s)
- Black pepper to taste
- Coconut milk or beer1 cup
- I start with the ceviche Pre cook the shrimp in coconut milk or if you prefer, it can be in 1 glass of beer. It's super tasty. 1 minute max Add to the bowl with the onion, Cheiro verde, Ben finely chopped tomatoes. Add the orange juice, the juice of 10 lemons and the oil, salt, black pepper. leave it in the fridge
- for the fish Make the molasses by placing the crushed Rapadura in the pan with 1 spoon of water, stirring until it dissolves, add the mustard, put the fish already seasoned to your liking and as soon as it is well browned from the sauce, you can remove it.
- Take some shrimp fillets left over from the ceviche and dip them in the sauce left in the skillet to accompany the dish and leave it with an impeccable presentation.
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