Sea bass ceviche and yellow zucchini mosaic

Ingredients

• 2 sea bass fillets
• 2 yellow zucchini
• 1 salt-preserved lemon

For the tiger leche

• 2 cucumbers
• 2 peeled rhubarb sticks
• 1 Granny Smith apple
• 2 stalks of celery

• the greens of 1 bunch of spring onions

• 1 bunch of basil + a few leaves

To serve

• organic rapeseed oil

• the juice and zest of 4 organic limes

Preparation

1. Prepare the leche de tigre (marinade): carefully rinse the cucumbers, apple, celery, spring onion greens and basil. Place all the leche de tigre ingredients, except the basil, in a centrifuge or juice extractor. Once the juice is obtained, pour a drizzle of rapeseed oil, and infuse the washed and dried bunch of basil in the leche cold and cool. The leaves will thus flavor the juice without blackening. Filter after 1 hour. Adjust the seasoning with salt and pepper.

2. Remove the skin from the zucchini and candied lemon using a peeler or mandolin. Then cut the whole thing into mini-brunoise to obtain yellow micro-cubes. Cut the sea bass fillets into 3 to 4 mm slices. Arrange the slices of sea bass in deep plates, add the mosaic of candied lemon and raw yellow zucchini, pour in the leche de tigre, garnish with small leaves of fresh basil and enjoy immediately.