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Sea Bream Ceviche with Truffle Essence
4
Servings
30
Preparation (min.)
Ingredients
- 1 sea bream fillet of about 1 kg
- Quintessence of truffle Plantin
- 1 lime
- 1 orange
- 10 g of fresh ginger
- 1 small green chili
- 1/2 white onion
- 2 pink radishes
- 2 purple radishes
- A few tips of green asparagus
- A few peas
- A few edible flowers
- Olive oil
- Guérande salt
- Pepper
Sea Bream Ceviche with Truffle Essence
Freshness, finesse, and indulgence come together in this citrus sea bream ceviche. The raw fish is accompanied by crunchy radishes, green asparagus, peas, and a seasoning of lime, ginger, and chili. A few touches of Plantin Truffle Essence complete the presentation and bring the full aromatic depth of truffle.
Cook this recipe with Plantin products
OUT OF SEASON
![Black Truffle Quintessence - 30g]( "Black Truffle Quintessence - 30g")
![Black Truffle Quintessence - 30g]( "Black Truffle Quintessence - 30g")
Preparation
Prepare the Citrus Dressing
Finely zest the lime and grate the fresh ginger. Slice the green chili into very thin strips. Mix everything with lime juice and a bit of freshly squeezed orange juice. Set aside in the fridge.
Prepare the Onion
Finely slice the white onion and place it in a bowl of cold water for a few minutes to soften its flavor. Drain it thoroughly before plating.
Prepare the Vegetables
Slice the radishes into thin rounds, ideally using a mandoline. Prepare the tips of the green asparagus and the peas, then set everything aside in the fridge.
Prepare the Sea Bream
Carefully remove any bones from the sea bream fillet. Using a sharp knife, cut the fish into thin, even slices.
Season the Ceviche
Arrange the slices of sea bream on the plates. Gently add the citrus and ginger mixture. Season with a pinch of Guérande salt, pepper, and finish with a few drops of olive oil.
Plate the Dish
Evenly distribute the slices of onion and radish, asparagus tips, and peas over the sea bream.
Add the Truffle Essence
Place a few small touches of Plantin Truffle Essence on the ceviche. Finish with some edible flowers and serve immediately.
Plantin Chef’s tip(s)
Add the truffle essence at the very last moment, without mixing it with the citrus seasoning. This will preserve its aromatic intensity and create a nice contrast with the freshness of the ceviche. To obtain beautiful slices of sea bream, place the fish in the freezer for about ten minutes before cutting it: its slightly firmed flesh will be easier to work with.
