Ceviche of lean meat, granny apple, Marennes-Oléron oysters and vegetables

In this tasty and original recipe, the famous Marennes-Oléron oysters combine with the freshness of granny apples and passion fruit. Enjoy as an appetizer or main course!

Ingredients

Serves 4

• 500 g boneless, skinless lean meat
• 16 n°2 oysters
• 2 stalks celery
• 1 lime
• 1 clove garlic
• 4 tbsp. olive oil
• 2 passion fruits
• 2 granny apples, cut into brunoise and matchsticks
• A few vegetable oysters
• A few slices of pink radish
• A few drops of green Tabasco
• A little salt and pepper

Preparation

1. Peel, degerm and blanch the garlic clove for 3 min in boiling water, then blend with the olive oil and celery stalks.
2. Cut the lean meat into small cubes.
3. Open the oysters and chop coarsely. Mix them gently with the previous preparation.
4. Add lemon juice, passion fruit pulp and seeds, apple brunoise and Tabasco (to taste).
5. Arrange on plates, garnish with radishes, mertensie and apple sticks.

A recipe from La route des saveurs maritimes

This recipe is brought to you by chef Fabrice Roux. Discover his entire menu at Le Grain de Sable restaurant in Saint-Georges d'Oléron.