Sea bass ceviche on a bed of lettuce

Appetizer

Print Friendly, PDF & Email

INGREDIENTS

  • 300 grams of sea bass fillet without skin
  • 3 pieces of lime zest and juice
  • 1/2 pieces of chopped red onion
  • 1 tbsp fresh mint chopped
  • 6 leaves iceberg lettuce finely chopped
  • 1 1/2 tbsp lettuce sauce
  • knife tip wasabi
  • salt

icon
  • Kitchen: French
  • Meal: Appetizer
  • Preparation time: 15 minutes
  • Cooking time: 10 minutes
  • Passive time: 25 minutes
  • Portions 4 persons

Preparation method

Cut the sea bass fillet diagonally from the tail into slices of about 1/2 cm thick. put this in a bowl with the lime zest and juice, red onion, mint and a little bit of salt. mix all this well and put it away in the fridge (don't let it marinate for more than half an hour because the sea bass will only get more sour). Meanwhile, mix the salad dressing and the wasabi with the iceberg lettuce and divide this over the plates and arrange the sea bass fillet over it.