Sea bass ceviche with caviar
It’s an astonishing interplay of textures: The mellowness of the sea bass and caviar, the crunch of the beet, the pomegranate seeds bursting in your mouth.
To match the sweetness of beet, choose a Kristal® caviar, not too iodized.
Peel and chop the red onion.
Pour the zest and juice of the limes into a bowl.
Add the chop onion and a pinch of salt flower.
Wash and dice the fish fillets.
Peel the beet and radish and slice thinly using a mandolin.
On each plate, arrange diced fish with slices of radish and beet.
Drizzle with lemon juice and onion mixture.
Garnish with pomegranate seeds and micro-sprouts.
Garnish with a dollop of caviar and serve.
At the Manufacture