Recipe August 2012

This sea bass céviché by chef Guillaume Goubert is so simple yet luxurious, a perfect taste of the sea for these warm summer days

Ingredients for a single serving

0.125g sea bass fillet
1 lime
½ avocado, diced
½ tomato, diced
½ spring onion, sliced thinly
Olive oil
Salt and pepper
Fresh chilli, chopped
(Contrary to popular opinion, it is not the seeds that are the hottest part of a chilli, but the white pith that surrounds them and runs in thick veins through the pod)

Thinly slice the sea bass and place in a bowl. To make the "one minute marinade", add the juice of half a lime and grated lime rind, salt, pepper, chopped fresh chilli (according to taste) and mix all together. Assemble on a plate with the vegetables, drizzle with a little olive oil, the rest of the lime juice, salt and pepper, garnish with baby salad greens and serve. Voila!

Sea bass can be substituted with other fish, just so long as it is very fresh and of good quality and firm in texture.