Today, I suggest you make a fresh dish with a sea bream Crudo! This Crudo of Rockfish can be used as an appetizer for a holiday meal or as a main course for a light meal!
For fresh and tangy notes, we cook it with lime, orange, and voatsiperifery pepper! I chose this pepper, mainly because I had some at home, but also because its warm and slightly fruity notes go very well with fish. I give you other pepper alternatives in the tip below the recipe.
I cooked the dish here with redfish, but you can use other white fish, salmon, or scallops.
INGREDIENTS
400g. redfish fillet
1 lime
1 orange
1/2 cc. voatsiperifery pepper
5 tbsp. olive oil
1 tbsp. rice vinegar
4 radishes
1 fresh onion
2 branches of chervil
flower of salt
PREPARATIONS
1 Cut the radishes into thin slices and set them aside in a bowl of ice water. Leaf the chervil and chop the fresh onion.
2 Scrape the zest from the lime and half the orange with a fine grater, then squeeze them. Mix the citrus juice with olive oil, vinegar, and coarsely ground pepper.
3 Cut the fish into thin slices. To make it easier, I usually freeze the fish before cutting it.
4 Pour the sauce into the bottom of your presentation dish, then divide the fish and the garnishes over it. Let marinate for about 1 hour in the fridge before serving. Enjoy your meal'
