Two weeks ago Martin made ceviche. To see inspirational recipes, check below.
Today Martin and me are heading for the Swedish Island Öland for a celebration of Martins grandfather turning 70.
Ceviche and leche de tigre
Ceviche made of cod with Martins secret leche de tigre (somethings must be kept a secret)
Use 300 g of cod (frozen or fresh), left in a 3% salt-water in the fridge over night (500g water and 15 g salt)
Slice a birds eye chili
Three spruces of coriander leaves
Then make and add your own leche de tigre and mix
Roasted bigger sized corn
Lychee – pomegranate salsa
12- 15 lychees (litchifrukter), cut into half and deseeded (urkärnade)
1 pomegranate (granatäpple), juice and seeds
3 green onions (salladslök), sliced thin or the same amount leek (purjolök)
1 fresh serrano or birds eye chili (thai chili), deseeded and sliced into small pieces
juice from 1/2 of a lime
Cut the lychees into smaller pieces, split the pomegranate och squees the juice and seeds. Mix with other ingredients and add salt.
Serve with sweet potato/ jams and/ or fried casava / yucca. Enjoy!