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Recipe Ceviche of Sea Bream with Lemon & Ginger Tea

BY SÉBASTIEN MONCEAUX

Recipe for 4 people

Ingrédients :

  • 600 g of sea bream
  • Lemon juice
  • 1 teaspoon ginger
  • 1 teaspoon of soy sauce
  • 6 tablespoons FAUCHON olive oil
  • 1 teaspoon white mustard
  • 3 teaspoons of lightly preserved Lemon & Ginger green tea leaves
  • 4 tablespoons of liquid cream
  • 1 orange
  • 1 grapefruit
  • 1 avocado
  • 1 red onion
  • White pepper
  • Salt

Preparation

step 1: prepare the ingredients

  • Brew 3 teaspoons of lemon & ginger tea in 1/4 litre of mineral water (at least 12 hours in advance) or prepare a tea brewed for 3 minutes while hot and then cooled.
  • Drain the tea leaves, squeeze them lightly. Set aside.

Assembly and finishing :

  • Arrange the sea bream on a plate with the orange, grapefruit, avocado and onion chunks. Season with salt and pepper and slice with a few drops of soy sauce.

step 2: the sea bream

  • Cut the sea bream into thin strips on a board.
  • In a bowl, mix the salt, pepper, ginger, mustard and lemon juice, then add the olive oil as if making mayonnaise. Finish with soy sauce.
  • Gradually mix this marinade with the thin strips of sea bream and the infused tea leaves (about 2 teaspoons). Place the tartar in the refrigerator covered with cling film. Leave to mature for one hour.

Tips :

  • The tea leaf adds a vegan and herbaceous edge, which explains the absence of traditional herbs.
  • You can also make this recipe with salmon.
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