Surfing and robbery on Mallorca.

let’s get the f*** outta here, winter is coming!.

November. Perfect month for a little summer-revival. We are 30,000 feet up in the air, on our way to „ze Germans“ favorite mediterranean island: Mallorca. Our mouthes are already watering when we start thinking about all the fresh seafood, hierbas and morcillas.

After arrival, we directly start robbing the islands farmers’ markets.
Our prey for day one: 2 huge dragonheads, some wonderful ripe figs and a handful of pimientos de padrón, which are green small peppers that cost a fortune in Germany but are here offered for small money. These and some other ingredients we directly magicly transform into a dragonhead ceviche with figs, fennel herb and fried pimientos. Burrrrr, that’s how we like to end a sunny day on an island!

Dragonhead-Ceviche (for 2 persons)

  • 2 big Cap Roige fishes (Dragonheads)
  • 3 limes (squeezed)
  • seasalt flakes
  • freshly crushed black pepper
  • some fennel herb
  • 1 spicy red pepperoni
  • 4 Figs
  • 1 red onion
  • 1 hand full of pimentos de Padrón
  • olive oil
  • fresh bread

Preparation:

Clean the fish and cut it into filets – in case you don’t know, how to do that, your fishmonger can do it for you. (there are also a bunch of youtube videos showing how to do it, for those who want to learn.) Then cut the fish into cubes of about 1.5 cm edge length. Fry the pimientos with a little olive oil on hot temperature until they are crisp and golden.

Cut the figs in slices and crumble the fennel herb. Cut the onion in halfs and then chop them into fine julienne strips. Cut the pepperoni into fine rings. From here everything is very simple: take a bowl and add the fish cubes. Generously salt them and mix them a little, so that the salt is spread evenly. Now add the lime juice and let the fish sit for 5 minutes. Last but not least add onion strips, pepperoni, black pepper, figs and fennel leaves. Mix everything, then put it into bowls. Enjoy instantly with some fresh bread. Provecho!