Ceviche of sea bass with pineapple
Ingredients
For 4 people
- 500 gr sea bass fillets
- 2 teaspoons white rum
- 1 tablespoon lime juice
- 2 spring onions
- ¼ vanilla pod, split and scraped
- 100 gr pineapple
- 1 tomato
- a few coriander leaves
- 2 tablespoon olive oil
- salt and fresh black pepper
Preparation
With a sharp knife, finely slice the fish. Divide between 4 plates.
In a bowl, mix the rum, the lime juice, vanilla and olive oil. Add salt and pepper.
Finely chop onion and coriander. Dice pineapple and tomato. Divide the cubes on the plates with the onion and coriander. Add the vinaigrette. Keep in a cool place for 15 minutes before serving.
Ideal accompaniment:
With a fantastic white wine Arneis:
