[et_pb_section fb_built=”1″ theme_builder_area=”post_content” _builder_version=”4.27.5″ _module_preset=”default”][et_pb_row _builder_version=”4.27.5″ _module_preset=”default” theme_builder_area=”post_content” custom_margin=”-69px|auto||auto||”][et_pb_column _builder_version=”4.27.5″ _module_preset=”default” type=”4_4″ theme_builder_area=”post_content”][et_pb_text _builder_version=”4.27.5″ _module_preset=”default” theme_builder_area=”post_content” hover_enabled=”0″ sticky_enabled=”0″]<\/p>\n
Komptoir K\u2019 by Kaempff-Kohler<\/b>
<\/b>Ceviche, a true summer dish<\/b><\/p>\n
This sea bream ceviche, a great classic of South American cuisine, is revisited here with the finesse of a Mediterranean fish.<\/span><\/p>\n Prepared raw, it is delicately “cooked” by the acidity of a citrus marinade \u2014 the famous <\/span>leche de tigre<\/b> \u2014 made in particular with lime, red onion, coriander and chilli. A subtle balance of sea freshness, zing and crunch. <\/span><\/p>\n Chef <\/span>Christophe Charbernaud<\/b> pairs this fish with pomegranate, avocado, roasted corn and sweet potato fries, for a plate that is both colourful and indulgent.<\/span><\/p>\n The whole appeal of this summery dish lies in its bold first impression on the palate, dominated by the zing of lime that “cooks” the raw fish. Coriander adds a very fresh herbal note, while red onion and ginger bring a lovely aromatic depth. The sweetness of the sweet potato completes the balance. <\/span><\/p>\n Sea bream ceviche thus offers a <\/span>light, vibrant and refreshing sensory experience<\/b> \u2014 ideal as a starter or for a meal that\u2019s all about lightness.<\/span><\/p>\n Discover it now at Komptoir K\u2019 \u2014 on the terrace if the weather allows.<\/b><\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" Komptoir K\u2019 by Kaempff-KohlerCeviche, a true summer dish This sea bream ceviche, a great classic of South American cuisine, is revisited here with the finesse of a Mediterranean fish. Prepared raw, it is delicately “cooked” by the acidity of a citrus marinade \u2014 the famous leche de tigre \u2014 made in particular with lime, red onion, coriander and chilli. A subtle balance of sea freshness, zing and crunch. Chef Christophe Charbernaud pairs this fish with pomegranate, avocado, roasted corn and sweet potato fries, for a plate that is both colourful and indulgent. The whole appeal of this summery dish lies in its bold first impression on the palate, dominated by the zing of lime that “cooks” the raw fish. Coriander adds a very fresh herbal note, while red onion and ginger bring a lovely aromatic depth. The sweetness of the sweet potato completes the balance. Sea bream ceviche thus offers a light, vibrant and refreshing sensory experience \u2014 ideal as a starter or for a meal that\u2019s all about lightness. Discover it now at Komptoir K\u2019 \u2014 on the terrace if the weather allows.<\/p>\n","protected":false},"author":4,"featured_media":256988,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[134,90],"tags":[],"class_list":["post-259427","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-carousel","category-uncategorized"],"acf":[],"yoast_head":"\n