Recipe for Cod Ceviche with Black Beans and Coconut Milk

The day before, peel the red onion and cut it into thin slices. Boil the rice vinegar and powdered sugar in a saucepan and add the onion slices, bay leaf, and peppercorns.

When the broth resumes boiling, cook for 8 minutes. Place everything in an airtight container and store in the refrigerator overnight.

The next day, cut the cod into cubes and place them in a large dish with coconut milk, olive oil, lime juice, and zest. Season with salt and pepper, cover the dish with plastic wrap, and let marinate in the refrigerator for 1 hour.

To finish, divide the ceviche among 4 deep plates and add the drained black beans and some pickled red onion. Sprinkle the dish with black sesame seeds and sprigs of chervil.