Cous cous with cod ceviche and Pomegranate vinegar

Ingredients for 4 persons
160g couscous
240g of desalted salt cod
4 limes
2 oranges
6 tablespoons of Mengazzoli organic pomegranate vinegar
2 red tropea onions
2 fresh chili peppers
1 bunch of mint
1 bunch of coriander
4 ribbed Pachino tomatoes
½ strain of lettuce or iceberg salad
2 Cucumbers
Extra virgin olive oil to taste
Salt to taste

Preparation
Start by boiling water for 10 minutes, then lower the flame to bring the temperature to about 80° and soak the citrus peel, some sprigs of mint and coriander. Leave to infuse for at least one hour.
Take the cod and cut it into regular cubes, making a tartare and put the result in a bowl. Immediately after, pour into the bowl the juice of lime, oranges, Mengazzoli organic pomegranate vinegar, coriander, mint, chilli pepper, red onion cut into rounds and finally a couple of tablespoons of oil.
Cover everything with plastic wrap and leave to rest in the fridge for at least 10/15 minutes.
In the meantime, cut the tomatoes into cubes eliminating the water and season them with oil and salt.
Place the couscous in a suitable container, add salt and oil, start mixing it and then pour in the broth, leaving it to rest for about ten minutes.
After shelling the couscous again, place it on the base of the plate and cover it with the dried cod drained from its marinade. Then add some slices of cucumber, tomato and lettuce finely chopped.
To conclude, season the dish with the marinade with Organic Pomegranate Vinegar obtained previously.

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