20MIN
4 PERS.
COOKING 1MIN
EASY

olive oil
100 g cape gooseberries
slices of red onion
red bell pepper strips
coriander
fleur de sel
Espelette pepper
zest of 1 lime (or 1 lemon)

For the leche de tigre :
- 100 g cold fish stock
- 50 g coconut milk
- 12 coriander leaves
- 1/2 clove garlic
- juice of 2 limes
- 1/2 red onion
- 2 tablespoons olive oil
- salt, Espelette pepper

Season 500 g cobia or sea bass fillets with salt. Fry for 30 sec. on each side in a hot pan with olive oil. Chill for 1 h.

Cut into 5 mm-thick slices.

Arrange the fish in a dish, add 100 g of halved cape gooseberries, slices of red onion and red bell pepper. Add coriander leaves, fleur de sel, a pinch of Espelette pepper and the zest of 1 lime.

For the leche de tigre, blend 100 g cold fish stock, 50 g coconut milk, 12 coriander leaves, 1/2 garlic clove, juice of 2 limes, 1/2 red onion, salt, 1 pinch Espelette chili pepper and 2 tbsp olive oil. Strain, pour into 4 glasses and serve with ceviche.