20MIN
4 PERS.
COOKING 1MIN
EASY

olive oil
100 g of physalis
strips of red onion
strips of red pepper
coriander
fleur de sel
Espelette pepper
the zest of 1 lime (or 1 green lemon)

For the leche de tigre:
- 100 g of cold fish stock
- 50 g of coconut milk
- 12 coriander leaves
- 1/2 garlic clove
- the juice of 2 limes
- 1/2 red onion
- 2 tablespoon(s) of olive oil
- salt, Espelette pepper

Season 500 g of cobia or sea bass fillets with salt. Sear them for 30 seconds on each side in a hot pan with olive oil. Set aside in the fridge for 1 hour.

Slice them into 5 mm thick pieces.

Arrange the fish in a dish, add 100 g of physalis cut in half, strips of red onion and red pepper. Add coriander leaves, fleur de sel, a pinch of Espelette pepper and the zest of 1 lime (or 1 green lemon).

For the leche de tigre, blend 100 g of cold fish stock, 50 g of coconut milk, 12 coriander leaves, 1/2 garlic clove, the juice of 2 limes, 1/2 red onion, salt, 1 pinch of Espelette pepper and 2 tbsp of olive oil. Pass through a fine sieve, pour into 4 glasses and serve with the ceviche.