Mediterranean Sea Bass Ceviche

Inspired by sun-drenched lunches at La Guérite on Île Sainte-Marguerite, this ceviche de loup bridges Riviera elegance with vibrant coastal acidity. Delicately sliced Mediterranean sea bass is dressed in a glossy, emulsified citrus and passion fruit leche de tigre, then layered with paper-thin radish, fiery red chili, fresh herbs, and golden brioche croutons. It offers an electric balance of silky marine sweetness, velvety emulsion, and crisp, contrasting crunches.

The Bistro Recipe

A Cannes bistro classic recreation: sashimi-grade Mediterranean sea bass bathed in an emulsified citrus-passion fruit marinade, finished with crisp croutons and tender garden herbs.

Prep Time 20 mins

Cook Time 0 mins

Total Time 20 mins

Servings 4

Method Raw / Cured

Scale

1x 2x 3x

Units

US Metric

Ingredients

The Fresh Fish

• 0.9 lb sashimi-grade Mediterranean sea bass (loup de mer), skinned and pin-boned

The Citrus Emulsion

• 4 tbsp fresh lime juice
• 2 tbsp fresh yuzu or lemon juice
• 1 tbsp passion fruit juice or strained pulp
• 3 tbsp fruity extra virgin olive oil

Garnishes & Texture

• 2 pieces French radishes, sliced wafer-thin
• 0.25 pieces small red onion, shaved into thin slivers
• 1 pieces mild red chili or Fresno chili, sliced into thin rings
• 0.75 oz golden toasted brioche croutons
• 2 tbsp finely snipped chives
• Fresh chervil sprigs & red-veined sorrel (or purple shiso)
• Fleur de sel & freshly cracked white pepper, to taste

Instructions

1. 1
   Whisk the Emulsion

   Vigorously whisk citrus juices, passion fruit, olive oil, and salt until opaque, smooth, and lightly thickened.

2. 2
   Slice the Fish

   Cut chilled sea bass on a slight bias into translucent slices; avoid sawing to preserve clean edges.

3. 3
   Arrange on Cold Plates

   Fan sea bass slices across chilled plates in an even circle, keeping overlap minimal for uniform marination.

4. 4
   Spoon the Dressing

   Ladle the golden citrus emulsion over every slice, ensuring the fish begins to gently cure in the pool.

5. 5
   Garnish & Finish

   Artfully scatter radishes, onion slivers, chili rings, chives, herbs, and crunchy croutons. Season with flaky salt.

Bistro Technique

Chill your serving plates in the freezer for 15 minutes prior to assembly. Dress the sea bass immediately before bringing it to the table—unlike Latin American ceviches cured for extended periods, Riviera crudos require merely 2 to 3 minutes in acid to preserve delicate raw translucency.

Sommelier's Note

Côtes de Provence Rosé or Vermentino: Choose a crisp, pale Mediterranean rosé or Vermentino with pronounced saline minerality to mirror the fresh catch and slice through the olive oil emulsion.

More inspiration from La Guérite

La Guérite

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