Sea bream ceviche with lime and royal kombu

Yuzu & Timut pepper Spheres

4 pers

30 min

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LIST OF INGREDIENTS

400 g fillet of sea bream

2 limes

60 g fresh desalted royal kombu

1 spring onion

2 shallots

Olive oil

Fleur de sel

Timut pepper

Shiso shoots

Yuzu & Timut pepper Spheres

Step 1

To prepare the ceviche

Cut the sea bream into thin ceviche-style strips. Chop the royal kombu. Chop the shallots and finely slice the spring onion diagonally. Use a microplane to zest the two limes and squeeze the juice of one lemon. Mix all the ingredients together and add a drizzle of olive oil, salt and pepper.

Step 2

Presentation

Arrange in individual circles, place a Yuzu & Timut pepper Spheres on each and add a few shiso shoots.

Sea bream ceviche with lime and royal kombu

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