[#BrunchAfro] Ravi de vous présenter le nouveau BéBé ce dimanche 26 novembre ! Notre Brunch Créole à volonté revient ! Une toute nouvelle formule un dimanche sur deux ! Venez découvrir Le Brunch Créole with Attitude ! #buffet#paris#sunday Cc @miliejoliie
The first dish on Patrick's demo kitchen menu in @boroughmarket last week was a seabream ceviche: RECIPE: Serves 4 Prep time: 15 mins Ingredients: 4 skinned fillets seabream 1-2 tsp sugar 1 tsp salt 4 limes, juiced 1 banana shallot, finely diced 1 chilli, seeded & diced 1 ripe avocado, peeled & diced 2 large tomatoes, skinned & seeded Small handful of parsley, finely chopped Small handful of chives, finely chopped Method: Dice the bream and place in a stainless-steel bowl. Add 1 teaspoon of sugar, 1 teaspoon of salt and the lime juice, mix and set aside for 8-10 minutes. The longer you leave the fish the further it cures, so it is really down to personal preference. Check flavour of the fish mixture. If it's too acidic you’ll need to add a little more sugar. Add the shallot and the chilli and mix well. Finally, add the avocado, tomato and herbs and arrange on a serving dish. Patrick likes to finish his ceviche with a drizzle of flaxseed oil or a dollop of mayonnaise.