A perfect recipe to invoke summer.
It can be prepared with a wide variety of fish, such as sea bream for example, but we prefer sea bass for its firm flesh, strong flavor and, above all, because it's a local fish that's well managed in Europe.
A bit like ceviche, the raw fish is lightly cooked by the lime, and the spiciness of the sauce enhances the balance of flavors.
INGREDIENTS (per person):
- 125 g sea bass fillet
- 1 tablespoon olive oil
- ½ lime (juice)
- 1 tsp Lemon Hard or NANA hot sauce.
- 1 radis.
- A few radish sprouts (optional).
- A few flowers stolen from the neighbor's flowerbeds (optional).
- Fleur de sel and black pepper.
PRÉPARATION :
- Cut the sea bass into very thin slices.
- Arrange them on a plate and season with salt and pepper.
- Sprinkle evenly with lime juice.
- Drizzle with olive oil.
- Add the hot sauce in scattered drops.
- Add a few thin slices of radish for crunchiness, sprouts and flowers for decoration, and serve immediately.
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Text by Maximilien Rose, images by Thibault Fournal.
Copyright SWET 2025.