Sea ​​bass Ceviche with Samphire (salicornia)

1 fillet of sea bass with about 400 gr
1/2 purple onion
1 lemon and 2 limes
1 tablespoon coconut milk
1 red chilli
1 sprig of coriander
3 kumquats
1 avocado
extra virgin olive oil q.b.
Salicornia (Samphire) q.b
Flower of salt q.b

Wash the fish and dry it on absorbent paper. Then cut it into cubes about 1 cm into a container. Add the lemon and lime juice, coconut milk and a pinch of salt. Mix well and marinate for about 20 minutes. During the time of the marinade, the fish should be opaque, a sign that it is “cooked” by the acid action of citrus fruits. Add the chopped onion in small cubes or thin slices and the chilli to the thin slices.
Serve with diced avocados, kumquat slices, and a string of olive oil. Finish with salicornia, coriander leaves and a pinch of salt flower. Serve very fresh.
Recipe for 2 people.

Recipe and photo by Blog Faz e Come