Sea bream ceviche with pomegranate and Extra-Mature Mimolette

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  • Icône représentant le temps de préparation de la recette For 4 persons person
  • Icône représentant le temps de préparation de la recette Preparation 16 min.

Preparation

  1. 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.

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