{"id":176216,"date":"2026-07-14T06:35:13","date_gmt":"2026-07-14T06:35:13","guid":{"rendered":"https:\/\/grupoliveslowfoods.com\/?p=176216"},"modified":"2026-07-14T06:35:13","modified_gmt":"2026-07-14T06:35:13","slug":"ceviche-lubina-gambes-salvatges-paco-meralgo","status":"publish","type":"post","link":"https:\/\/grupoliveslowfoods.com\/ca\/ceviche-lubina-gambes-salvatges-paco-meralgo\/","title":{"rendered":"Ceviche de llobarro salvatge amb gambes: el mar en la seva forma m\u00e9s pura a Paco Meralgo"},"content":{"rendered":"

El <\/span>ceviche de llobarro salvatge<\/b> amb llagostins \u00e9s un d\u2019aquells plats que conquereixen des de la primera mossegada. A <\/span>Paco Meralgo<\/b>, l\u2019emblem\u00e0tic restaurant de Barcelona reconegut per la seva cuina de producte i el seu amor pel mar, aquesta recepta s\u2019ha convertit en un referent de temporada: un equilibri perfecte entre la frescor del peix salvatge, la intensitat c\u00edtrica de la llima i la profunditat d\u2019una llet de tigre elaborada amb cura i t\u00e8cnica. Si ets amant dels sabors nets i del producte en la seva millor expressi\u00f3, aquest ceviche \u00e9s per a tu.<\/span><\/p>\n

Un plat amb \u00e0nima peruana i cor mediterrani<\/b><\/h2>\n

La cuina peruana ha conquerit les millors taules del m\u00f3n, i <\/span>Paco Meralgo<\/b> ha sabut fer seva aquesta tradici\u00f3 sense renunciar a la seva ess\u00e8ncia mediterr\u00e0nia. El <\/span>ceviche de llobarro salvatge<\/b> amb llagostins neix d\u2019aquesta fusi\u00f3 honesta: peix de primera captura, llagostins frescos, aj\u00ed groc i una llet de tigre casolana que ho transforma tot. <\/span><\/p>\n

Recepta de ceviche de llobarro salvatge amb llagostins<\/b><\/h2>\n

Ingredients (per a 4 persones)<\/b><\/h3>\n
    \n
  • 320 g d\u2019orada o llobarro<\/span><\/li>\n
  • 160 g de cua de llagost\u00ed<\/span><\/li>\n
  • 100 g de ceba vermella<\/span><\/li>\n
  • 32 unitats de blat de moro gegant (choclo)<\/span><\/li>\n
  • Sal<\/span><\/li>\n
  • 20 g d\u2019aj\u00ed groc<\/span><\/li>\n
  • Suc de 6 llimes<\/span><\/li>\n
  • Q\/S de llet de tigre<\/span><\/li>\n
  • 32 unitats de cancha<\/span><\/li>\n
  • 32 unitats de kikos salats<\/span><\/li>\n
  • Q\/S de coriandre<\/span><\/li>\n
  • Q\/S d\u2019ous de truita<\/span><\/li>\n
  • Q\/S de micro mesclum<\/span><\/li>\n<\/ul>\n

    Preparaci\u00f3<\/b><\/h3>\n
      \n
    • Netejar i treure les espines del llobarro, i tallar-lo a daus d\u20191 cm de costat.<\/span><\/li>\n
    • Pelar els llagostins, retirar-ne el budell i rentar les cues. Tallar-les a rodanxes d\u20191 cm de gruix.<\/span><\/li>\n
    • Barrejar dues parts de llobarro per una de cua de llagost\u00ed.<\/span><\/li>\n
    • Bullir el choclo en aigua i sal amb \u00bc de suc de llimona durant aproximadament 8 min, esc\u00f3rrer-lo i estendre\u2019l en una safata perqu\u00e8 es refredi.<\/span><\/li>\n
    • Torrar lleugerament la cancha en una paella.<\/span><\/li>\n
    • Picar les fulles de coriandre.<\/span><\/li>\n<\/ul>\n

      Preparar i muntar el plat seguint aquest ordre:<\/b><\/h3>\n
        \n
      • Disposar en un bol la barreja d\u2019orada i llagost\u00ed, el suc de llima, 60 g de ceba tallada en juliana, el choclo, l\u2019aj\u00ed groc picat i un polsim de sal; barrejar-ho i deixar que es cogui amb els \u00e0cids de la llima durant 6 min.<\/span><\/li>\n
      • Incorporar la llet de tigre, barrejar i deixar marinar durant 2 min m\u00e9s.<\/span><\/li>\n
      • Emplatar en un bol, col\u00b7locant la part s\u00f2lida al centre en forma de muntanya i la salsa o els sucs al voltant.<\/span><\/li>\n
      • Repartir la cancha i els kikos al voltant del llobarro.<\/span><\/li>\n
      • Posar el coriandre picat per sobre, la resta de la ceba al centre de la muntanya, els ous de truita damunt de la ceba i el micro mesclum damunt dels ous.<\/span><\/li>\n<\/ul>\n

        La llet de tigre: l\u2019\u00e0nima del ceviche de llobarro salvatge<\/b><\/h2>\n

        Ingredients<\/b><\/h4>\n
          \n
        • 100 g de cogombre<\/span><\/li>\n
        • 100 g de poma<\/span><\/li>\n
        • 9 g de bitxo vermell fresc<\/span><\/li>\n
        • 100 g de gingebre<\/span><\/li>\n
        • 15 g de coriandre fresc<\/span><\/li>\n
        • 375 ml d\u2019aigua mineral<\/span><\/li>\n
        • 5 g de sal<\/span><\/li>\n
        • 7 g de dashi (prote\u00efna de peix)<\/span><\/li>\n
        • 12 g d\u2019aj\u00ed groc en crema<\/span><\/li>\n
        • 50 g de cua de llagost\u00ed<\/span><\/li>\n<\/ul>\n

          Preparaci\u00f3<\/b><\/h4>\n
            \n
          • Pelar i trossejar el cogombre.<\/span><\/li>\n
          • Treure el cor de la poma i trossejar-la.<\/span><\/li>\n
          • Rentar i trossejar el gingebre.<\/span><\/li>\n
          • Seleccionar i trossejar les branques o tiges del coriandre.<\/span><\/li>\n
          • Trossejar les cues de llagost\u00ed amb la seva closca.<\/span><\/li>\n
          • Barrejar tots els ingredients en un recipient i triturar-los molt fins.<\/span><\/li>\n
          • Deixar reposar durant \u00bd hora, remenar i colar pel colador xin\u00e8s.<\/span><\/li>\n<\/ul>\n

            A punt per tastar el millor ceviche de llobarro salvatge de Barcelona?<\/b><\/h2>\n

            Aquest <\/span>ceviche de llobarro salvatge<\/b> amb llagostins \u00e9s molt m\u00e9s que una recepta: \u00e9s una experi\u00e8ncia sensorial que uneix t\u00e8cnica, producte i emoci\u00f3 en un sol plat. Si et ve de gust descobrir-lo tal com el concep <\/span>C\u00e9sar Pastor<\/b>, et convidem a reservar la teva taula a <\/span>Paco Meralgo<\/b> i deixar-te sorprendre per cada cullerada.<\/span><\/p>\n

            Prefereixes preparar-lo a casa? Anima-t\u2019hi! I no et perdis el v\u00eddeo de la recepta per seguir el pas a pas amb tots els detalls.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

            El ceviche de llobarro salvatge amb llagostins \u00e9s un d\u2019aquells plats que conquereixen des de la primera mossegada. A Paco Meralgo, l\u2019emblem\u00e0tic restaurant de Barcelona reconegut per la seva cuina de producte i el seu amor pel mar, aquesta recepta s\u2019ha convertit en un referent de temporada: un equilibri perfecte entre la frescor del peix […]<\/p>\n","protected":false},"author":13,"featured_media":176213,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[244,249],"tags":[],"class_list":["post-176216","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-paco-meralgo-ca","category-restaurant-paco-meralgo-ca"],"acf":{"schema_json":""},"yoast_head":"\nCeviche de llobarro salvatge amb gambes | Paco Meralgo<\/title>\n<meta name=\"description\" content=\"Descobreix com fer el ceviche de llobarro salvatge de Paco Meralgo amb gambes: frescor, tradici\u00f3 peruana i sabor mediterrani.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, 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