Ingredients (serves 4) :
400g sea bream
1 red onion
1/2 bunch coriander
1 fresh chili pepper or Espelette pepper (choose according to taste)
2 limes (organic)
1 lemon yellow (organic)
Zest of a lime
1/2 clove garlic
4 half ears vacuum-packed corn
Olive oil drizzle
4 tablespoons coconut milk
Salt
Seeds of paradise
Olivier
Roellinger
Recipe:
Thinly slice the red onion (you can use a mandolin).
Coarsely chop the coriander leaves and crush the garlic.
In a bowl, combine the ingredients and squeeze in the lemon juice, then add the chilli pepper.
Reserve the resulting marinade.
Take the white fish fillets, risen and boneless.
Cork into 1.5cm to 2cm and set aside in a bowl.
Add salt (about two points of a knife), lime zest and mix.
Finishing and straightening
Before serving, place the fish in a bowl andrinse generously with marinade. Mix coarsely.
Place ceviche on each plate. Add a tablespoon of coconut milk and a few coriander leaves for decoration. Season with qa few turns of the grains of paradise mill Olivier Roellinger.
Serve with half an ear of corn scalded in salted water.
