{"id":347165,"date":"2026-07-17T20:11:25","date_gmt":"2026-07-17T18:11:25","guid":{"rendered":"https:\/\/legrandcontinent.eu\/fr\/?post_type=sunday&#038;p=347165"},"modified":"2026-07-17T20:11:30","modified_gmt":"2026-07-17T18:11:30","slug":"le-poisson-qui-cuit-sans-feu","status":"publish","type":"sunday","link":"https:\/\/legrandcontinent.eu\/fr\/dimanches\/le-poisson-qui-cuit-sans-feu\/","title":{"rendered":"Le poisson qui cuit sans feu"},"content":{"rendered":"\n<div class=\"sunday-recipe-list font-sans mx-auto md:w-6\/10 lg:w-5\/7 xl:w-5\/9\">\n\n    \n                    <h2 class=\"pb-3 mb-4 border-b border-black article-label\">\n                Ingr\u00e9dients (pour 4 personnes)            <\/h2>\n        \n                    <ul class=\"mb-6 font-sans text-xs md:grid md:grid-cols-3\">\n                                                                                                    <li class=\" leading-4 pb-2 md:pt-0 md:pb-3\">\n                            Filets de poissons (400g)                        <\/li>\n                                                                                                                            <li class=\" leading-4 pb-2 md:pt-0 md:pb-3\">\n                            Oignons rouges                        <\/li>\n                                                                                                                            <li class=\"mb-2 md:mb-0 leading-4 pb-2 md:pt-0 md:pb-3\">\n                            Deux citrons (verts id\u00e9alement)                        <\/li>\n                                                                                                                            <li class=\" leading-4 pb-2 md:pt-0 md:pb-3\">\n                            Une mangue ou une grenade                        <\/li>\n                                                                                                                            <li class=\" leading-4 pb-2 md:pt-0 md:pb-3\">\n                            Piment (mexicain, p\u00e9ruvien)                        <\/li>\n                                                                                                                            <li class=\"mb-2 md:mb-0 leading-4 pb-2 md:pt-0 md:pb-3\">\n                            Coriandre                        <\/li>\n                                                                                                                            <li class=\" leading-4 pb-2 md:pt-0 md:pb-3\">\n                            Huile d&rsquo;olive                        <\/li>\n                                                                                                                            <li class=\" leading-4 pb-2 md:pt-0 md:pb-3\">\n                            Sel, poivre                        <\/li>\n                                                                    <\/ul>\n        \n    \n    \n    \n<\/div>\n\n\n\n<p>Coupez les filets de poisson en lani\u00e8res, puis en petits d\u00e9s. R\u00e9servez-les dans un plat. Ciselez finement les oignons et hachez les piments. Versez l&rsquo;oignon et le piment sur le poisson, puis arrosez le tout de jus de citron.<\/p>\n\n\n\n<p>Laissez mariner au frais pendant 5 \u00e0 15 minutes, selon votre pr\u00e9f\u00e9rence. En 5 minutes, le c\u0153ur des morceaux restera cru&#160;; \u00e0 15 minutes, ils seront\u00a0\u00ab&#160;cuits&#160;\u00bb par le citron. Il est g\u00e9n\u00e9ralement pr\u00e9f\u00e9rable de s&rsquo;approcher des 5 minutes.<\/p>\n\n\n\n<p>Sortez le poisson, ajoutez quelques feuilles de coriandre, des morceaux de mangue, un g\u00e9n\u00e9reux filet d&rsquo;huile d&rsquo;olive, un tour de moulin \u00e0 poivre, une pinc\u00e9e de sel, et le tour est jou\u00e9.&nbsp;<\/p>\n\n\n\n<p>J\u2019ai d\u00e9cid\u00e9 de vous parler du ceviche de bar, qu\u2019il soit au citron, \u00e0 la mangue, \u00e0 la grenade ou aux piments, car c\u2019est pour moi le grand plat de f\u00eate des \u00e9t\u00e9s pass\u00e9s \u00e0 fuir la chaleur et \u00e0 chercher l\u2019oc\u00e9an.&nbsp;<\/p>\n\n\n\n<p>Ce plat s&rsquo;impose pour des raisons \u00e9videntes. Le bar est le roi des poissons des c\u00f4tes fran\u00e7aises. La moiti\u00e9 est p\u00each\u00e9e en Europe, des mers du Nord \u00e0 celles de la M\u00e9diterran\u00e9e o\u00f9 il devient \u00ab&#160;loup&#160;\u00bb, confirmant ainsi l\u2019\u00e9tonnante variabilit\u00e9 de son nom. Trop souvent issu d\u2019\u00e9levage, un bon ceviche requiert un bar sauvage, p\u00each\u00e9 \u00e0 la ligne ou au filet, en \u00e9vitant les p\u00eaches hivernales.&nbsp;<\/p>\n\n\n\n<p>Servi sous forme de ceviche, coup\u00e9 m\u00e9ticuleusement, transform\u00e9 en petits cubes fins et onctueux, presque translucides, il devient le r\u00e9ceptacle de multiples saveurs&#160;: des m\u00e9langes sucr\u00e9s-sal\u00e9s gr\u00e2ce \u00e0 des p\u00e9pins de grenade qui colorent l\u2019assiette, des zestes de citron vert, un filet d\u2019huile d\u2019olive grecque, la douceur du poisson m\u00eal\u00e9e au piment dans les variantes que je pr\u00e9f\u00e8re \u2013 \u00e0 la mexicaine ou \u00e0 la p\u00e9ruvienne.&nbsp;<\/p>\n\n\n\n<p>Je le vois donc comme un plat \u00e9quilibr\u00e9&#160;: du citron vert, car je pr\u00e9f\u00e8re \u00e9viter l\u2019acidit\u00e9 excessive&#160;; de l&rsquo;oignon rouge pour la couleur et l\u2019explosion de saveurs, sans pour autant emporter la bouche&#160;; piment\u00e9, mais sans que le go\u00fbt du poisson soit occult\u00e9.&nbsp;<\/p>\n\n\n\n<p>Surtout, le ceviche a une dimension magique et festive qu\u2019il faut pr\u00e9server. Pour cela, trois m\u00e9thodes s\u2019imposent.<\/p>\n\n\n\n<p>Premi\u00e8rement, il faut en limiter la consommation aux occasions festives&#160;: malgr\u00e9 sa simplicit\u00e9 de confection, il ne peut \u00eatre un plat du quotidien.&nbsp;<\/p>\n\n\n\n<p>Puis, je dois avouer que malgr\u00e9 sa grande simplicit\u00e9, je ne me r\u00e9sous pas \u00e0 le&#160;: il perdrait tout son myst\u00e8re. Un myst\u00e8re tr\u00e8s compr\u00e9hensible pour un scientifique, mais imp\u00e9n\u00e9trable pour une philosophe&#160;: le citron cuit le poisson. Et il le cuit dans la dur\u00e9e. Il faut attendre, comme Bergson attendait que son sucre fonde. Je pr\u00e9f\u00e8re donc conserver cet \u00e9tonnement d&rsquo;enfant et d&rsquo;ignare face au ceviche, plut\u00f4t que de chercher \u00e0 m&rsquo;approprier le plat en tentant de le ma\u00eetriser. Je sens une dichotomie&#160;: tout ce que je peux pr\u00e9parer moi-m\u00eame perd soudainement son go\u00fbt et son int\u00e9r\u00eat si je le fais. Pour moi, le ceviche, c\u2019est donc uniquement de temps en temps au restaurant. Je vous recommande d&rsquo;aller chez Ari\u00e8s, rue de la Folie-M\u00e9ricourt, \u00e0 Paris, qui est aussi un bar \u00e0 vin, car le ceviche appelle le vin blanc (seulement quand j&rsquo;en mange le soir).<\/p>\n\n\n\n<p>Finalement, soyons honn\u00eates&#160;: il vaut mieux manger le ceviche quand le d\u00e9cor va avec, face \u00e0 la mer. Comme les crustac\u00e9s, les palourdes, hu\u00eetres, oursins et autres couteaux, les ceviches sont autant de rappels des odeurs et des sons de la mer.&nbsp;<\/p>\n\n\n\n<p><a href=\"https:\/\/legrandcontinent.eu\/fr\/2025\/08\/06\/a-la-charite-je-retrouve-les-sensations-quevoque-mon-pere-en-parlant-de-son-jardin-grand-tour-avec-mazarine-mitterrand-pingeot\/\" target=\"_blank\" rel=\"noreferrer noopener\">Je vis une grande partie du temps \u00e0 La Charit\u00e9-sur-Loire<\/a> qui est devenu l\u2019espace de mon travail, de mon bonheur et de ma projection intellectuelle, mais le ceviche est bien meilleur en regardant l\u2019oc\u00e9an que face \u00e0 la Loire, si charmante soit-elle.\u00a0<\/p>\n\n\n\n<p>Peut-\u00eatre est-ce aussi parce qu\u2019il me rappelle d\u2019autres souvenirs, plus anciens, d\u2019enfance, comme la recette d\u2019un excellent ceviche d\u2019une tante \u00e0 qui je rends visite dans les Landes, \u00e0 Hossegor, en \u00e9coutant les vagues qui s\u2019\u00e9crasent au loin.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Mazarine Pingeot saurait parfaitement pr\u00e9parer un ceviche. C&rsquo;est pr\u00e9cis\u00e9ment pour cela, nous dit-elle, qu&rsquo;elle s&rsquo;y refuse.<\/p>\n","protected":false},"featured_media":347233,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_trash_the_other_posts":false,"_yoast_wpseo_estimated-reading-time-minutes":4,"_lgc_tts_audio_url":"","_lgc_tts_voice":"","_lgc_tts_publish":false,"_lgc_tts_history_item_id":"","_lgc_tts_generated_at":"","_lgc_tts_status":"","_lgc_tts_error":"","footnotes":""},"categories":[],"staff":[4536],"editorial_format":[4915],"week":[5061],"geo":[],"class_list":["post-347165","sunday","type-sunday","status-publish","hentry","staff-mazarine-mitterand-pingeot","editorial_format-cuisine"],"acf":{"_thumbnail_id":347233,"excerpt":"Mazarine Pingeot saurait parfaitement pr\u00e9parer un ceviche. C'est pr\u00e9cis\u00e9ment pour cela, nous dit-elle, qu'elle s'y refuse.","display_date":"","new_abstract":true},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.1.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Le poisson qui cuit sans feu<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/legrandcontinent.eu\/fr\/dimanches\/le-poisson-qui-cuit-sans-feu\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Le poisson qui cuit sans feu\" \/>\n<meta property=\"og:description\" content=\"Mazarine Pingeot saurait parfaitement pr\u00e9parer un ceviche. 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