Bresc BV

Sea bass ceviche

Sea bass ceviche

Used bresc products


  • 400 g sea bass fillet
  • 5 g Bresc Red chilli puree
  • 1 lime
  • 1 lemon
  • 5 ml sea water
  • 10 g coriander, chopped
  • 8 salty fingers
  • 5 g furikake (Japanese sprinkles)

Preparation method

Grate the lemon and lime and squeeze them. Mix the peel and juice with the sea water. Then, add the red chilli and the coriander.
Slice the fish, season with salt and pepper and put them in the marinade. Chop half the salty fingers finely. Place the slices of fish in a tiny bowl or small plate and drizzle some of the marinade over them. Season with salt, pepper and top off with the salty fingers.