Ceviche seabass with passion fruit


for 6 servings
400 grams seabass fileted and skinned
Zest and juice from one lime (or lemon)
3 shallots, finely sliced
6 passion fruits
1 bunch coriander leaves, chopped
1 scallion, cut in short strips lengthwise
1 chilli pepper finely chopped
3 tablespoons fine quality olive oil
Atlantic sea salt


Remove any bones from fish and cut widthwise into slices of 1 cm.
Place scallion strips in ice water to curl.
Halve each passion fruit and with a teaspoon scoop the fruit into a
small container.
Place the slices of fish on a serving dish and then sprinkle, in order:
Atlantic sea salt, chopped coriander and a few whole leaves curled
scallion, shallots, lime, chilli, the passion fruit nectar, and olive oil.
Garnish with lime zest.
Prepare the dish a few minutes before serving