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.