Sea bass ceviche, pomegranate

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, incl the marinade, with coriander leaves and basil oil.

(Recipe by Jan Buytaert)

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