{"id":260,"date":"2026-08-31T15:01:36","date_gmt":"2026-08-31T15:01:36","guid":{"rendered":"http:\/\/tdi_113_225"},"modified":"2026-10-14T21:10:53","modified_gmt":"2026-10-14T21:10:53","slug":"wordpress-news-magazine-charts-the-most-chic-and-fashionable-women-of-new-york-city","status":"publish","type":"post","link":"https:\/\/pausemag.fr\/index.php\/2026\/08\/31\/wordpress-news-magazine-charts-the-most-chic-and-fashionable-women-of-new-york-city\/","title":{"rendered":"Ceviche de daurade au citron vert"},"content":{"rendered":"\n

<\/p>\n\n\n\n

Une entr\u00e9e fra\u00eeche et vive, typique des \u00e9t\u00e9s m\u00e9diterran\u00e9ens : des filets de daurade extra-frais marin\u00e9s au citron vert, qui \u00ab cuisent \u00bb sans chaleur gr\u00e2ce \u00e0 l’acidit\u00e9, relev\u00e9s de coriandre, d’oignon rouge et d’une pointe de piment.<\/p>\n\n\n

\n
\"\"<\/figure><\/a><\/div>\n<\/div>\n\n\n

INGREDIENTS<\/p>\n\n\n\n

\u2022 500 grammes de filets de daurade extra-fra\u00eeche (achet\u00e9s le jour m\u00eame)<\/p>\n\n\n\n

\u2022 4 citrons verts<\/p>\n\n\n\n

\u2022 1 oignon rouge<\/p>\n\n\n\n

\u2022 1 pinc\u00e9e piment rouge frais (ou piment d’Espelette)<\/p>\n\n\n\n

\u2022 15 feuilles de coriandre fra\u00eeche<\/p>\n\n\n\n

\u2022 2 cuill\u00e8res \u00e0 soupe d’huile d’olive<\/p>\n\n\n\n

\u2022 1 pinc\u00e9e fleur de sel<\/p>\n\n\n\n

ETAPES<\/p>\n\n\n\n

1. D\u00e9tailler le poisson: V\u00e9rifiez qu’il ne reste aucune arr\u00eate sur les 500 grammes de filets de daurade extra-fra\u00eeche (achet\u00e9s le jour m\u00eame), puis coupez-les en petits d\u00e9s r\u00e9guliers d’environ 1 cm, \u00e0 l’aide d’un couteau bien aiguis\u00e9. Placez les d\u00e9s dans un saladier bien froid.<\/p>\n\n\n\n

2. Pr\u00e9parer citron vert, oignon et piment: Pressez les 4 citrons verts pour obtenir leur jus. \u00c9pluchez et \u00e9mincez tr\u00e8s finement l’1 oignon rouge. \u00c9pluchez et hachez finement le piment rouge frais (ou piment d’Espelette) en retirant les graines si vous pr\u00e9f\u00e9rez une version moins relev\u00e9e.<\/p>\n\n\n\n

3. Mariner le poisson: Versez le jus de citron vert sur les d\u00e9s de daurade, ajoutez l’oignon rouge \u00e9minc\u00e9 et le piment hach\u00e9. M\u00e9langez d\u00e9licatement pour bien enrober tous les morceaux de poisson.<\/p>\n\n\n\n

4. Laisser mariner au frais: Placez le saladier au r\u00e9frig\u00e9rateur et laissez mariner. Le poisson doit devenir opaque sur les bords tout en restant l\u00e9g\u00e8rement translucide au c\u0153ur.<\/p>\n\n\n\n

5. Ajouter coriandre et huile d’olive: Sortez le ceviche du r\u00e9frig\u00e9rateur, \u00e9gouttez l\u00e9g\u00e8rement l’exc\u00e8s de jus de citron si n\u00e9cessaire. Ajoutez la 15 feuilles de coriandre fra\u00eeche cisel\u00e9e et les 2 cuill\u00e8res \u00e0 soupe d’huile d’olive, m\u00e9langez d\u00e9licatement.<\/p>\n\n\n\n

6. Assaisonner et dresser: Assaisonnez avec 1 pinc\u00e9e de fleur de sel et 1 pinc\u00e9e poivre du moulin juste avant de servir, et dressez imm\u00e9diatement dans des assiettes ou des verrines bien fra\u00eeches.<\/p>\n\n\n

\n
\"\"<\/figure>\n<\/div>\n\n\n

A NOTER<\/p>\n\n\n\n

La fra\u00eecheur du poisson est ici non n\u00e9gociable : achetez-le le jour m\u00eame chez un poissonnier de confiance, et conservez-le au r\u00e9frig\u00e9rateur jusqu’au dernier moment. Ne laissez pas mariner trop longtemps : au-del\u00e0 de 15-20 minutes, l’acidit\u00e9 du citron continue de \u00ab cuire \u00bb le poisson et sa texture devient plus ferme, presque caoutchouteuse. Servez toujours le ceviche tr\u00e8s frais, id\u00e9alement dans des assiettes pr\u00e9alablement pass\u00e9es au r\u00e9frig\u00e9rateur.<\/p>\n\n\n\n

Id\u00e9es d’accompagnement :<\/strong><\/p>\n\n\n\n

Vin blanc sec et vif<\/strong> \u2014 un Picpoul de Pinet ou un Sauvignon bien frais, dont l’acidit\u00e9 fait \u00e9cho \u00e0 celle du citron vert.<\/p>\n\n\n\n

Chips de tortilla ou tostadas<\/strong> \u2014 pour apporter du croquant en contraste avec la texture fondante du poisson marin\u00e9.<\/p>\n\n\n\n

Avocat en tranches ou en petits d\u00e9s<\/strong> \u2014 sa texture cr\u00e9meuse adoucit l’acidit\u00e9 du citron vert, un classique des ceviches sud-am\u00e9ricains.<\/p>\n\n\n\n

Salade de mangue ou de papaye verte<\/strong> \u2014 pour une note sucr\u00e9e-acidul\u00e9e qui prolonge l’esprit exotique du plat.<\/p>\n\n\n\n

Pain grill\u00e9 fin ou crackers nature<\/strong> \u2014 une option plus simple pour servir le ceviche en entr\u00e9e \u00e0 partager.<\/p>\n","protected":false},"excerpt":{"rendered":"

Une entr\u00e9e fra\u00eeche et vive, typique des \u00e9t\u00e9s m\u00e9diterran\u00e9ens : des filets de daurade extra-frais marin\u00e9s au citron vert, qui \u00ab cuisent \u00bb sans chaleur gr\u00e2ce \u00e0 l’acidit\u00e9, relev\u00e9s de coriandre, d’oignon rouge et d’une pointe de piment. INGREDIENTS \u2022 500 grammes de filets de daurade extra-fra\u00eeche (achet\u00e9s le jour m\u00eame) \u2022 4 citrons verts […]<\/p>\n","protected":false},"author":1,"featured_media":414,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"rs_blank_template":"","rs_page_bg_color":"","slide_template_v7":"","tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[41,38,60],"tags":[],"class_list":["post-260","post","type-post","status-publish","format-standard","has-post-thumbnail","category-poissons-crustaces-fruits-de-mer","category-recettes","category-recettes-recommandees"],"acf":[],"yoast_head":"\nCeviche de daurade au citron vert - Pause Mag'<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pausemag.fr\/index.php\/2026\/08\/31\/wordpress-news-magazine-charts-the-most-chic-and-fashionable-women-of-new-york-city\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ceviche de daurade au citron vert - Pause Mag'\" \/>\n<meta property=\"og:description\" content=\"Une entr\u00e9e fra\u00eeche et vive, typique des \u00e9t\u00e9s m\u00e9diterran\u00e9ens : des filets de daurade extra-frais marin\u00e9s au citron vert, qui \u00ab cuisent \u00bb sans chaleur gr\u00e2ce \u00e0 l’acidit\u00e9, relev\u00e9s de coriandre, d’oignon rouge et d’une pointe de piment. 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