Sea bass ceviche with Campari

Whisk 3 tbsp extra virgine oil with 1 tbsp Campari, the zest and 3 tbsp juice from an orange, 1 tbsp Chardonnay vinegar and 1 tsp caster sugar.

Use a sharp knife to cut 175g sea bass in thin slices

Slice 2 radishes very thinly

Start plating with the fish, then the radish, the vinaigrette and finally some watercress leaves and grated bottarga (which I did not have, so I used  salmon roe)

(Here Giovanni Pillu's original recipe in Dutch)