SEA BREAM CEVICHE YUZU & MANDARIN AROMATIC ELIXIR VINEGAR

Ingrédients

• • 500g skinless sea bream fillets (or other fresh firm white fish)
  • 2 clementines
  • 2 tbsp A l’Olivier Yuzu & Mandarin Aromatic Elixir Vinegar
  • 1 tsp A l’Olivier Espelette Pepper Aromatic Olive Oil
  • 2 tsp sesame seeds
  • 1 red onion
  • Table salt, ground pepper
  • Optional: chopped coriander

Method

1. Cut the sea bream fillets into 3 cm cubes and place the pieces in a large bowl.

2. Peel and dice the red onion and rinse under cold water to keep crisp. Dry and pour the diced onions into the bowl with the fish.

3. Supreme the clementines and keep the juice that runs out when peeled. Set aside the peeled clementine wedges. Pour the clementine juice into the dish, along with the fish and onion.

4. Pour over the A l’Olivier Yuzu & Mandarin Aromatic Elixir Vinegar and add the A l’Olivier Espelette Pepper Aromatic Olive Oil.

5. Season with salt, pepper and sesame seeds.

6. Mix and let stand for 5 minutes.

7. Serve on plates, decorating with clementine segments and garnishing with chopped coriander if desired.

Enjoy !