FESTIVE MENU : Seabass ceviche

FESTIVE MENU : Seabass ceviche


  • 300ml coconut water
  • 1/2 bunch of coriander/cilantro
  • 2 x seabass fillets 160g
  • coriander microcress/sprouts
  • 1 lime
  • 1 red chilli
  • edible flowers
  • seamarch salt


1- Remove the coriander leaves from the stems and keep everything. Mix the coconut water and coriander leaves. Cut the sea bream into thick shavings. Seed the pepper and finely chop.

2- On each plate, arrange the seabass shavings in a circle. Add the chili pepper, coriander sprouts and edible flowers. Before serving, add a few drops of freshly squeezed lime and a little bit of fleur de sel. Serve the coconut/cilantro broth in the center of the plate.