Recipe for watermelon carpaccio with sea bass ceviche
Diners
4
Ready in
60min
Ideal for
Dinner
Ingredients
- Watermelon 500 g
- Sea bass 100 g
- ½ Green bell pepper
- ½ Red bell pepper
- ½ Red onion
- Half lime
- Coconut oil 1 tbsp
- Black pepper
- Salt
- Fresh cilantro
- Extra virgin olive oil AOVE
Step by step instructions for watermelon carpaccio with sea bass ceviche recipe
Step 1
To prepare the watermelon carpaccio with sea bass ceviche, cut the cold Peris seedless watermelon into 1 cm thick slices and cut 4 cm squares or large circles with a mold or knife to place the ceviche on top. We are preparing the bases. Reserve in the refrigerator.
Step 2
Cut the cleaned and de-boned sea bass loins into 3×3 cm cubes.
Step 3
Cut the peppers into small squares and the red onion into julienne strips, mix in a bowl with the pepper, salt and coriander and macerate with the lime juice and a teaspoon of coconut oil. Let stand for 5 minutes.
Step 4
Place the watermelon bases with the ceviche on top forming a ridge. Garnish with a few coriander leaves and drizzle with a good EVOO.
