Ingredients
For 4 persons:
- 4 sea bass of about 200 g each
- 1 bunch of coriander
- 1 pinch of Espelette chili pepper
- 1 avocado
- ½ finely chopped red onion
- 10 g of chopped ginger
- 3 limes
- 1 orange
- 2 tablespoons of olive oil
- 2 pinches of salt
- 1 tablespoon of yuzu juice
- Edible flowers
Method
1. Squeeze the limes and orange.
2. Prepare the marinade by mixing coriander, lime juice, orange juice, red onion, minced ginger and olive oil. Add two pinches of salt.
3. Cut the bar fillets into cubes of about 1 cm. Sprinkle them with the marinade and leave to rest for 30 minutes.
4. Peel and cut the avocado into 16 slices. Place them on the 4 plates.
5. Cover with marinated fish. Add a few coriander leaves, Espelette chili pepper and yuzu juice.
6. You may wish to create a lovely presentation with Borage edible flowers.
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