White Fish Ceviche

20260611, #BreakfastDiary 1745, 19°C/sunny Unlike visual or auditory memories, memories tied to smell or taste are summoned instantly, the moment you encounter them. In Marcel Proust's novel In Search of Lost Time, there's a scene where the protagonist takes a bite of a madeleine soaked in tea and is flooded with vivid memories of childhood. This is why the phenomenon of a smell or taste summoning a memory from the past came to be called the Proust effect, or the madeleine effect. I was reminded of a #ceviche from a few years back. Flatfish cured in lemon and lime juice, Peruvian style, about 380kcal, White Fish Ceviche.

200g flatfish, 1/2 cup fava beans, 1 cheongyang pepper, 2 shallots, 1/4 cucumber, 2 radishes, 1T hemp seeds, a little mint leaf, (dressing) 1T olive oil, 1 lemon, 1T lime juice, a pinch of salt and pepper

1. Cut the cleaned flatfish into bite-sized pieces. 2. In a mixing bowl, combine 1T olive oil, juice of 1/2 lemon, 1T lime juice, a pinch of salt and pepper, and the flatfish from step 1, and mix well. Let marinate about 10 minutes — this is the process of "cooking" the fish using the strong acidity of the lemon and lime. 3. Boil 1/2 cup fava beans in water. 4. Cut 1 deseeded cheongyang pepper, 2 shallots, and 1/4 cucumber. 5. Pick the mint leaves and chop finely. 6. Into the mixing bowl from step 2, add the fava beans and peas from step 3, the pepper, shallot, and cucumber from step 4, the chopped mint from step 5, and 1T hemp seeds, and mix well.

Inspired by @lucavallsci