Sea bass ceviche, pomegranate Recipe

Whisk 3 tbsp olive oil and 1 tbsp red wine vinegar, add 1/2 tsp toasted mustard seeds, season with salt and pepper.

Cut (knife in a 45° angle) a filet of sea bass into 1/2 cm slices. Cover with a shallot sliced into very thin rings, 2 tbsp pomegranate and the zest of a lime. Then cover with the marinade and keep in the fridge for at least 12 hours under clingfilm.

Serve as shown, with coriander leaves and basil oil.

(Recipe from Jan Buytaery on njam.tv)

from simple food, looking good
Sea bass ceviche, pomegranate Recipe