Goat’s cheese and melon ceviche
- 1 pers.
- 15 min
- 2 min
- 1 Germain goat's cheese
- 1/2 melon
- 1 red onion
- 1 red pepper (not too hot!)
- 2 stems of coriander
- 1 lime
- 2 tablespoons of olive oil
Cut the melon flesh into 1 cm cubes.
Peel and slice the red onion.
Cut the chilli pepper into small brunoise.
Mix all the ingredients in a bowl and season with lemon juice, olive oil, a
pinch of salt and coriander leaves.
Serve with the Crottin slightly warm.
Vary the kinds of melon to give more color to the dish.