Seabass ceviche on pearl barley Recipe

Boil 50 g pearl barley in 150 ml water during 50 mins. Cool and mix with chives, dill and a tsp creme fraiche. Cut seabass filet into small cubes, marinate in 1 tbsp olive oil, 1 tbsp lime juice and the zest of the lime. Mix wit 1 tbsp finely diced Granny Smith and 1 tbsp finely sliced spring onion.

Serve the fish on top of the barley.

(Here the original recipe by the Wouldbechef)

from simple food, looking good
Seabass ceviche on pearl barley Recipe