Kingklip ceviche, lemoned pear, crunchy grapes & fresh celery

People
For 4
Cooking Time
20 minutes
Winery pairing
Mumm Cordon Rouge

INGREDIENTS

250 g kingklip fillet (or extra fresh cod)
1 sweet lemon (juice + zest)
2 tablespoons olive oil
1 pinch fine salt
1 firm pear
1 dash sweet lemon juice
1 pinch lemon zest
80 g white grapes
2 celery stalks
1 dash olive oil
1 pinch fleur de sel
1 pinch white pepper
A few fresh herbs (flat-leaf parsley)

Recipe

PREPARATION STEPS:

1. Cut the fish into small, even cubes. Mix with the lemon juice and zest, olive oil, and salt. Set aside in the refrigerator for 10 minutes.
2. Cut the pear into thin slices or sticks. Sprinkle lightly with lemon juice and a little zest.
3. Cut the grapes in half and remove the seeds if necessary.
4. Finely chop the celery. Season with a drizzle of olive oil, fleur de sel, and white pepper.
5. Arrange the ceviche on chilled plates, add the pear pieces, grapes, celery, a few fresh herbs, and a drizzle of oil to finish.

Mumm Cordon
Rouge

The pear and fresh grapes play on the wine’s fruity notes. The sweet lemon adds depth without upsetting the balance.
The celery and fish bring a clean, crisp freshness that prolongs the liveliness of Mumm Cordon Rouge’ bubbles. A simple, perfect, and bright autumn starter.

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