Sea bream ceviche with pomegranate and Extra-Mature Mimolette
4 sea bream fillets (125 g per fillet)
1 organic lime
1 organic lemon
4 tablespoon olive oil
100 gr Isigny Sainte-Mère Extra-Mature Mimolette
Fresh herbs (parsley, coriander)
1 red onion
Arils of half a pomegranate
Salt, white pepper
Gently grate the surface of the organic lime and lemon and set aside.
Squeeze the lemon juice into a bowl and the lime juice into another.
Marinate 500 g of cubed sea bream fillets in the lime juice along with a tablespoon of the lemon juice for 1 hour, covered with cling film.
Cut the red onion into thin slices.
Separate the arils of half of a pomegranate.
Grate shavings of Extra-Mature Mimolette cheese using a vegetable peeler.
Just before serving, season the ceviche with salt and pepper, before adding 4 tablespoons of olive oil, the lemon and lime zests and the rest of the lemon juice, the red onion, and the pomegranate arils. Mix.
Plate the ceviche, add a small handful of fresh herbs (parsley, coriander), a few edible flowers, and finish with shavings of Extra-Mature Mimolette cheese.
1 h mn