SEA BREAM CEVICHE

SEA BREAM CEVICHE WITH CITRUS, FEATURING SUPREME OF BLOOD ORANGE, LIME, GRAPEFRUIT, JAPANESE POMELO, MARINATED IN BLOOD ORANGE JUICE, CORIANDER OIL, BRUNOISE OF SHALLOTS, CAVIAR LEMON AND LEMON JUICE, PANSY PETALS, AND KUMQUAT 🐠🌿🪻🍋🍊🧅

Ingredients

• Sea Bream

• Blood Orange

• Kumquat

• Shallots

• Lemon

• Lime

• Grapefruit

• Japanese Pomelo

• Cilantro

• Finger Lime

• Olive Oil

Instructions

1. Start with the cilantro oil

   1. Blanch a bunch of cilantro by dipping it in boiling water for 30 seconds

   2. Then place the cilantro in a bowl of ice water

   3. Dry it on paper towels afterwards

   4. Blanching cilantro can reduce its bitterness, preserve its vibrant green color, cleanse the herb of impurities, and prepare it for incorporation into dishes with improved texture and flavor integration.

   5. Then blend the cilantro with olive oil, salt, and pepper until the mixture is smooth.

   6. Strain it once through a sieve or strainer

   7. Strain it a second time, this time using a paper towel, cloth, or coffee filter and wait

2. Prepare the fish

   1. Fillet the sea bream (or ask your fishmonger to do it for you ;)

   2. Cut into thin slices and reassemble them in the fish's carcass or directly on the plate

   3. Keep the sea bream chilled

3. Prepare your supremes (segments of citrus)

   1. Lime

   2. Grapefruit

   3. Japanese pomelo

   4. Blood orange

4. Prepare the marinade

   1. Make a brunoise of shallots

   2. Squeeze the juice of a blood orange and a lime

   3. Add the juices, the brunoise of shallots, the pearls from a finger lime, cilantro oil, salt, and pepper

   4. Pour the marinade over the sea bream

5. Add the citrus supremes, kumquat slices, pansy petals, cilantro oil, a finger lime, salt, and pepper

6. Enjoy your meal!