Glénan fish ceviche with wakame & avocado cream

At AC Le Levier, Arnaud and César Le Levier share their recipe for Glénan varnish ceviche with wakame and avocado cream. Serve and enjoy in the shell!

Serves 4

Preparation time: 15 min

12 large Glénans glazes
3 large shallots
1.5 lemons (juice)
100 g fresh wakame
8 tbsp. olive oil
4 tsp. soy sauce

Avocado cream

2 avocados
4 tbsp. olive oil
1.5 lemons (juice)
salt and pepper

Dressing

Borage flowers or fresh dill

1 - Open the varnishes and remove the black gland, then slice them crosswise. Reserve the shells for dressing.

2 - Chop the shallots, squeeze the lemon juice and finely chop the fresh wakame.

3 - Prepare the avocado cream: blend the avocado flesh with the remaining ingredients. Set aside in the fridge.

4 - Mix the freshwakame with the chopped shallot, lemon juice, 8 tbsp. olive oil, salt and pepper, add 4 tsp. soy sauce and the sliced varnish.

5 - Garnish: divide the previous preparation between the varnish shells and decorate with avocado cream and borage flowers or fresh dill.

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