Entrées : Entrées

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

Edible flowers

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.