Sea bream ceviche with a garden of flowers
Recette proposée par Beatriz Gonzalez
Preparation 40 minutes
2 sea bream fillets |50 g white onion |1 cucumber |1 carrot |1 celery stalk |1 Granny Smith apple |50 ml lime juice (from 2 limes) |50 ml orange juice (from 2 oranges) |50 ml apple juice |33 cl sparkling water |Reims vinegar aged for 6 years in an oak barrel |Olive oil |Fleur de sel |Pepper |Herbs (dill, chives) |Edible flowers: Fennel, marigold, cucumber
1For the marinade, zest and juice one orange and one lime. Combine the zests and juices in a bowl with the sparkling water and olive oil.
2Season the marinade to taste with fleur de sel and pepper.
3Thinly slice all of the vegetables and the apple and add to the marinade.
4Cut the sea bream fillets into thin strips and place them in the marinade for about 10 minutes.
5Once all of the ingredients are well marinated, carefully strain them and spoon them into hemisphere-shaped moulds. Chill the moulds.
6To serve, carefully unmould the ceviche domes onto soup plates. Decorate with a blend of the herbs and flowers.
White wine vinegar made with wine from the Champagne-Ardenne region and aged for 1 year in oak barrels, 7 % acidity
La Grande Épicerie de Paris
For 250 g (19,60 € / kg)