[{"data":1,"state":188,"_errors":189},{"page/fr/magazin/recette/ceviche-de-petoncles":2},{"id":3,"meta":4,"title":24,"data":25,"breadcrumbs":32,"tags":42,"body":49,"form_fields":186,"open_graph_image_url":29,"robots_meta_tag":187},3556,{"type":5,"detail_url":6,"html_url":7,"slug":8,"show_in_menus":9,"seo_title":10,"search_description":10,"first_published_at":11,"alias_of":12,"parent":13,"locale":20,"url":21,"hreflang":22},"cms.MagazineContentPage","https://api.luma-delikatessen.ch/api/v2/pages/3556/","https://luma-delikatessen.ch/fr/magazin/recette/ceviche-de-petoncles/","ceviche-de-petoncles",false,"","2024-01-09T11:05:05.088490+01:00",null,{"id":14,"meta":15,"title":19},3529,{"type":16,"detail_url":17,"html_url":18},"cms.MagazineCategoryPage","https://api.luma-delikatessen.ch/api/v2/pages/3529/","https://luma-delikatessen.ch/fr/magazin/recette/","Recettes","fr","/fr/magazin/recette/ceviche-de-petoncles/",{"de":23,"fr":21},"/de/magazin/rezepte/kammmuschel-ceviche/","Ceviche de Pétoncles",{"images":26,"description":31},[27],{"id":28,"src":29,"alt":30,"focal_point_x":12,"focal_point_y":12},501,"https://storage.googleapis.com/luma-du-shop-production/original_images/LUMA-rezept-Ceviche-kammmuschel-003.jpg","LUMA-rezept-Ceviche-kammmuschel-003_low.jpg","Le ceviche peut également être préparé avec des coquilles Saint-Jacques. 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Le lendemain, les sécher et les couper en fines tranches. Les disposer directement sur quatre assiettes plates.\u003C/p>","\u003Cp data-block-key=\"nuu68\">Mettre le zeste d'un citron vert dans un bol, puis presser le jus de tous les citrons verts et l'ajouter également dans le bol. Détacher les feuilles de coriandre et ne garder que les tiges, les couper en fines rondelles. Les ajouter aux citrons verts. Ajouter les dés d'oignon et bien mélanger pour mariner les coquilles Saint-Jacques. Laisser reposer pendant environ 30 minutes.\u003C/p>","\u003Cp data-block-key=\"fp6i7\">Enfin, couper les jalapeños et les radis en fines tranches et les répartir sur le ceviche. Garnir avec les grains de maïs grillés et la coriandre effeuillée. Assaisonner avec le sel de Murray River et arroser d'un filet d'huile d'olive. Rectifier l'assaisonnement selon votre goût.\u003C/p>",0,"f3d02030-a89a-4c20-986f-58a90bc94252",{"type":168,"value":169,"id":170},"text","\u003Ch4 class=\"scale-1\" data-block-key=\"ktxee\">Présentation\u003C/h4>\u003Cp data-block-key=\"1sfk2\">Disposer sur des assiettes plates.\u003C/p>","7f615ca0-96d2-4bdd-8ed9-b44462c9cac4",{"type":172,"value":173,"id":185},"quotation_block",{"info":174,"quote":175,"person":176},"Le secret du chef","Cette recette fonctionne également avec du kingfish.",{"image":177,"name":180,"function":181,"description":182,"email":183,"phone":10,"website":184},{"id":178,"src":179,"alt":180,"focal_point_x":12,"focal_point_y":12},227,"https://storage.googleapis.com/luma-du-shop-production/original_images/sandro-zinggeler.jpg","Sandro Zinggeler","Jeune chef de l'année","\u003Cp data-block-key=\"p3ar3\">Sandro Zinggeler a décidé de suivre sa propre voie à l'âge de 24 ans, fort d'une grande expérience dans la haute gastronomie et de quelques distinctions. Avec son entreprise créative, il crée des concepts innovants autour de la gastronomie. La télévision n'a pas tardé à s'intéresser à cet homme d'action sympathique, qui a notamment animé l'émission « Grill Club » sur Sat.1 et voyagé au pays du soleil levant avec le format « Foodventure ». Son premier livre de cuisine est paru en 2021 et accompagne les lecteurs pendant 365 jours à travers la cuisine en plein air. Et pour finir : dans le podcast culinaireMakrele Blau, il discute avec les fondateurs de LUMA Lucas et Marco de Dieu, des escalopes et du monde.\u003C/p>","info@sandrozinggeler.com","http://www.sandrozinggeler.com","ce0ed2c6-04e4-44a4-9bef-db1536e81f49",[],"index,follow",{},{}]