Épice

Combava Ceviche

Raw white fish marinated in lime juice and Madagascar wild combava powder, in the style of a ceviche. For 4 people, including resting time.

  • Prep 20 min
  • Total 20 min
  • Serves 4 servings
  • Difficulty Easy

Our family gathers wild combava in Vangaindrano, in the southeast of Madagascar, then grinds it into powder. Its citrus fragrance complements the lime juice of a ceviche here.

Ceviche is a dish originally from Peru: pieces of raw white fish, marinated in citrus juice until the flesh turns opaque and firm, then served with onion and sometimes chilli. This recipe serves 4 people, as a starter.

Method

Preparation

  1. Freeze the fish fillet for at least 24 hours at -20°C, following the European health recommendation for fish intended to be eaten raw, then thaw it in the refrigerator before starting the preparation.
  2. Cut the thawed fish fillet into small, even cubes of about 1 cm and spread them out in a wide, shallow dish.
  3. Season the fish cubes with salt, then sprinkle with Vanille Désiré wild combava powder and sliced red onion.
  4. Pour over the lime juice, making sure it covers the fish well, and add the chilli if using. Mix gently.
  5. Leave to marinate for 15 to 20 minutes at room temperature, until the flesh becomes opaque and firm under the effect of the lime juice.
  6. Sprinkle with chopped coriander and serve immediately, well chilled.
Chef's tip

The little extra that changes everything

Raw fish intended for ceviche is frozen before preparation, following the European health recommendation for fishery products eaten raw: at least 24 hours at -20°C, to rule out the risk of parasites. Do not leave the fish to marinate for more than twenty minutes: its flesh, already delicate, firms up quickly under the lime juice and would turn mushy beyond that. To find out more about this spice, read our Madagascar combava page and our page on combava in savoury cooking. Another way to serve raw fish with combava, in thin slices: our sea bass carpaccio with combava and olive oil. Our products for this recipe: Madagascar wild combava powder

Frequently asked questions

About this recipe

Why does the fish need to be frozen before being prepared as ceviche?
Freezing beforehand, for at least 24 hours at -20°C, follows the European health recommendation for fish intended to be eaten raw.
How long should the fish marinate in the lime juice?
15 to 20 minutes at room temperature, until the flesh becomes opaque and firm, no longer.
Can the fresh chilli be replaced?
Yes, the chilli is optional in this recipe; the wild combava powder and lime juice are enough to flavour it.
In the kitchen

Four moves with one bean

What to do with a whole bean, from the first cut to the sugar jar.

01 Split 30 s

Knife tip halfway through, one single pass along the whole length.

02 Scrape 1 min

Scrape both halves with a spoon. That black is the flavour.

03 Infuse 20 min

Seeds and bean into the hot milk, off the heat, covered.

Vanilla beans laid on a white plate
04 Reuse 1 week

Rinse the emptied bean, let it dry, then slip it into the sugar.

One bean serves twice
Exceptional ingredients

Our products for this recipe

Madagascar wild combava powder (20 g jar)
Wild Kaffir Lime Powder (20g) 5.0 (5) 9,00 €5,90 €
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