To continue the series of ceviches, I propose today a daring recipe with flavors that burst in the mouth. Grapes, blueberries, the white flesh of sea bream, shallots and olive oil match perfectly. It is a quick recipe to make and quick to eat, perfect for a good start.
Ingredients
2 sets of sea bream (straight from the fishmonger’s shelf)
Olive oil
Lemon
Shallots
Blueberries
White grapes
Instructions
Cut the grapes and blueberries into thin slices. I recommend a very sharp mandolin or knife for this step.
Make a thin shallot brunoise.
Pour two tablespoons of olive oil and two tablespoons of lemon juice into a bowl.
Add the shallots.
Finely cut the bream fillets (between a carpaccio and a sashimi cut).
Arrange the grape and blueberry slices aesthetically on a plate. Add the sea bream slices.
Pour in the marinade 10-15 minutes before tasting.
Enjoy!
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