{"id":146811,"date":"2020-03-30T11:44:07","date_gmt":"2020-03-30T15:44:07","guid":{"rendered":"https:\/\/www.balnea.ca\/?page_id=146811"},"modified":"2020-10-20T17:16:45","modified_gmt":"2020-10-20T21:16:45","slug":"ceviche-de-petoncles-au-piment","status":"publish","type":"page","link":"https:\/\/www.balnea.ca\/en\/ceviche-de-petoncles-au-piment\/","title":{"rendered":"Ceviche de p\u00e9toncles au piment"},"content":{"rendered":"
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Qui a dit qu’il n’\u00e9tait pas possible de bien manger \u00e0 la maison ? (Re)d\u00e9couvrez ce fabuleux ceviche de Martin Juneau de chez Pastaga, pr\u00e9sentez \u00e0 l’\u00c9t\u00e9 des chefs 2017 !<\/p>\n

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Ceviche de p\u00e9toncles au piment, pur\u00e9e de patate douce, chips de tortilla et huile de coriandre.<\/h2>\n

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Ingr\u00e9dients<\/h2>\n

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Ingr\u00e9dients pour 4 portions<\/span><\/strong><\/p>\n

– 400gr de p\u00e9toncles frais\u00a0<\/span>
\n– 1 jus de citron vert<\/span>
\n– 2 grosses patates douces<\/span>
\n– 8 tacos mous \u00e0 la farine de ma\u00efs<\/span>
\n– 2 oignons verts\u00a0<\/span><\/p>\n

Pour l’\u00e9mulsion au queso fresco:<\/span><\/i>
\n– 2 jaunes<\/span>
\n– 100gr fromage frais\u00a0<\/span>
\n– 1 gousse d’ail hach\u00e9e<\/span>
\n– 1 jus et zeste de citron<\/span>
\n– 150gr P\u00e2te de\u00a0piment amarillo<\/span>
\n– QS\u00a0Sel \/ piment broy\u00e9\u00a0<\/span>
\n– 200ml huile v\u00e9g\u00e9tale<\/span><\/p>\n

Pour l’huile de coriandre:\u00a0<\/span><\/i>
\n– 1\/2 botte de coriandre\u00a0<\/span>
\n– 200ml huile v\u00e9g\u00e9tale<\/span>
\n– caviar de mujol, oignons marin\u00e9s<\/p>\n

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M\u00e9thode<\/h2>\n

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1-Envelopper les patates douces (sans les peler) dans un papier d’aluminium. Mettre au four \u00e0 375F pendant environ une heure, jusqu’\u00e0 ce qu’elles soient bien tendres. Lorsque cuites, les sortir du papier d’\u00e9lu et les laisser temp\u00e9rer suffisamment pour pouvoir les peler \u00e0 l’aide d’un couteau. Passer la chair au robot-culinaire afin d’obtenir une pur\u00e9e lisse, assaisonner et r\u00e9server temp\u00e9rature pi\u00e8ce.\u00a0<\/span>\u00a0<\/span><\/p>\n

2- Pour l’\u00e9mulsion, Mettre tous les ingr\u00e9dients sauf l’huile dans un contenant d’un litre. Bien m\u00e9langer \u00e0 l’aide d’un m\u00e9langeur \u00e0 main et monter \u00e0 l’huile en versant en filet comme pour une mayonnaise. Compl\u00e9ter l’\u00e9mulsion, assaisonner et r\u00e9server au frigo.\u00a0\u00a0\u00a0<\/span><\/p>\n

3- Chauffer la friteuse \u00e0 350F. Tailler les tacos mous en languettes et faire dorer pendant environ 1 \u00e0 2 minutes. Sortir et \u00e9taler sur un papier absorbant.\u00a0<\/span><\/p>\n

4- Chauffer l’huile v\u00e9g\u00e9tale \u00e0 100C. D\u00e9poser la coriandre hach\u00e9e dans un m\u00e9langeur et verser l’huile bouillante dessus. Bien mixer afin d’obtenir une pur\u00e9e tr\u00e8s lisse. Laisser infuser une heure \u00e0 temp\u00e9rature pi\u00e8ce (le meilleur r\u00e9sultat serait pendant 24h) puis passer \u00e0 travers un filtre \u00e0 caf\u00e9. R\u00e9cuperer l’huile verte de coriandre et r\u00e9server.<\/span><\/p>\n

5- Tailler les p\u00e9toncles en tranches ou en quartiers, et les d\u00e9poser dans un cul-de-poule. Ajouter le jus du citron vert, assaisonner et laisser cuire pendant une dizaine de minutes au frigo, \u00e0 couvert. Sortir les p\u00e9toncle et jeter le jus de mac\u00e9ration. Ajouter 100ml d’\u00e9mulsion de queso fresco et bien m\u00e9langer.\u00a0<\/span><\/p>\n

6- Pour l’assemblage, faire des petits monticules de pur\u00e9e de patate douce al\u00e9atoirement, mettre le ceviche entre ces monticules et terminer avec de l’huile de coriandre pour trancher, des lani\u00e8res de tacots frits et l’oignon vert cisel\u00e9.<\/span><\/p>\n

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Qui a dit qu’il n’\u00e9tait pas possible de bien manger \u00e0 la maison ? (Re)d\u00e9couvrez ce fabuleux ceviche de Martin Juneau de chez Pastaga, pr\u00e9sentez \u00e0 l’\u00c9t\u00e9 des chefs 2017 ! Ceviche de p\u00e9toncles au piment, pur\u00e9e de patate douce, […]<\/p>\n","protected":false},"author":2341,"featured_media":147261,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-146811","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\nCeviche de p\u00e9toncles au piment - Balnea<\/title>\n<meta name=\"description\" content=\"Le restaurant LUMAMI cuisine nature est ouvert du dimanche au jeudi de 12 h \u00e0 19 h et le vendredi et samedi de 12 h \u00e0 21 h. 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