Cod ceviche with hibiscus, grapefruit, and citrus
Ingredients:
• 150 g of cod
• 2 tablespoons of olive oil
• 1 tablespoon of fresh orange juice
• 1 tbsp lime juice
• 1 tsp of honey or agave syrup
• 6 to 8 drops of Antésite Hibiscus Citrus
• 1/2 finely chopped shallot
• 1 tbsp chopped coriander or flat-leaf parsley
• Salt, pepper
🔪 Preparation:
1. Mix all the ingredients except the octopus
2. Cut the cod into small pieces
3. Marinate it in the sauce for at least 30 minutes (up to 2 hours)
Licorice-anise salsa & roasted tomato
Ingredients:
• 2 ripe tomatoes
• 1 red bell pepper
• 1 clove of garlic
• 1 small red chili pepper (or sweet chili pepper, according to taste)
• 1 tbsp lime juice
• 5 drops of Antésite Licorice Anise
• 1/2 tsp ground cumin
• Salt, pepper
• 1 tablespoon of olive oil
• Optional: 1 pinch of sugar or agave syrup to sweeten
🔪 Preparation:
- Roast the tomatoes, bell pepper, chili pepper, and garlic in the oven or dry-roast them in a pan until partially blackened.
- Blend all the ingredients together until smooth or rustic, as preferred.
- Adjust the salt, pepper and the intensity of the Antésite (taste 5 drops before adding more)
Chicken marinade with licorice, lemon, and eucalyptus
Ingredients:
• 300–500 g of chicken fillets
• 2 tablespoons of neutral oil
• 1 tablespoon of lemon juice
• 5 to 6 drops of Antésite Licorice Lemon Eucalyptus
• 1 grated garlic clove
• 1/2 tsp smoked paprika
• 1 pinch of cumin
• Salt, pepper
• flour
🔪 Preparation:
- Mix all the ingredients in a bowl
- Cut the chicken into small pieces and dip them in flour
- Add them to the marinade and let them rest for a minimum of 1 hour (ideally 4 to 6 hours).
- Grill in a pan, on a griddle or on the BBQ, then shred the chicken
Then combine it with other accompaniments of your choice ✨
👉 Video recipe here
