Sea bass ceviche, olive oil from Nîmes PDO
Ingredients
For
4
personnes
- 6 sea bass fillets (approx. 500 g of flesh)
- A few small spinach leaves and green salad shoots
- 1 tablespoon of cashew nuts and hazelnuts
For the marinade:
- 2 tablespoons of soya sauce
- The juice and zest of one lime
- 1.5 tablespoons of olive oil from Nîmes PDO
- 1 clove of garlic, crushed
- 1 lemongrass stalk
- ½ teaspoon of chilli paste
- 1 pinch of mild chilli
- 10 sprigs of fresh coriander
- Pepper
- 1 shallot
- 2 tablespoons of coconut milk
Tip
Nîmes PDO olive oil will bring out the flavours of the sea bass.
Instructions
- Wash the sea bass, remove the skin, then cut it into cubes.
- Crush the cashew nuts and hazelnuts, which have been roasted beforehand.
- Grate the zest from the lime.
- Mix the marinade ingredients together, then pour them over the fish and coat it thoroughly. Chill for 15 minutes.
- Arrange the spinach and salad leaves on individual plates or in bowls, then add the fish with its marinade and sprinkle over the chopped dried fruit and lime zest. Serve.
Tip
Nîmes PDO olive oil will bring out the flavours of the sea bass.
We recommend...
For this recipe, we recommend an PDO huile d'olive de Nîmes (intense flavour) for its herbaceous aromas and notes of hay, pineapple, yellow plum and raw artichoke, possibly complemented by red plum and apple.
Don’t have any? Then choose an intense-flavoured olive oil from another PDO range: huile d'olive de la Vallée des Baux-de-Provence PDO, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive d'Aix-en-Provence.
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