Sea bass ceviche on a bed of lettuce

Appetizer

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INGREDIENTS

  • 300 gr 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
  • pinch of wasabi
  • salt to taste

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  • Kitchen: French
  • Meal: Appetizer
  • Preparation time: 15 minutes
  • Cooking time: 10 minutes
  • Passive time: 20 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.