Ingredients
- 160 g sea bream fillet
- 100 g of grapes
- 20 g candied lemon zest
- 60 g coconut milk
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the juice of 2 limes
- 60 g verjuice
- 20 g sea grapes (optional, available in specialty grocery stores)
- 1/2 bunch of verbena
- 8 oyster leaves
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Espelette pepper
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flower of salt
Preparation
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Cut the grapes into small pieces lengthwise, as well as the candied lemon zest. Set aside.
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Cut thin slices from the sea bream fillet. Place it on a plate and add salt.
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Mix the coconut milk with the lime juice, verjuice and Espelette pepper. Pour over the fish pieces. Leave to marinate in a cool place for 1 hour. Drain and reserve the marinade. Arrange the fish strips harmoniously on 2 plates.
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Mix the marinade with the verbena leaves. Filter.
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Sprinkle the ceviche with chopped grapes and sea grapes, season with fleur de sel. Pour the verbena sauce around it and arrange the oyster leaves.
