SEA BREAM CEVICHE AROMATIC ELIXIR YUZU & MANDARIN VINEGAR

Ingredients

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

Preparation

1. Cut the sea bream fillets into 3 cm cubes and place them in a large, deep dish.

2. Peel and finely dice the red onion, then rinse the diced onion under cold water to keep it crisp.

Dry and add the diced onion to the dish with the fish.

3. Remove the segments from the clementines, reserving any juice that drips during cutting. Set aside the peeled clementine segments.

Pour the clementine juice into the dish with the fish and onion.

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

5. Season with salt, pepper, and sesame seeds.

6. Mix and let rest for 5 minutes.

7. Arrange on plates, garnishing with the clementine segments and finishing with chopped cilantro if desired.

Enjoy your meal!