Sea bass ceviche with grapefruit and radish

In this recipe, the acidity of pink grapefruit gently “cooks” the fish flesh, while our UMAM sauce adds a salty depth and distinctive character that only a 100% Quebec-made fish sauce can offer. A simple, no-cook dish that pairs garden-fresh crunch with the flavours of the St. Lawrence. Guaranteed to impress your guests every time.

Serves: 4

Preparation time: 15 minutes

Marinating time: 20 to 30 minutes

Ingredients:

• 500 g skinless sea bass fillet (or another fresh white fish)
• 2 grapefruits
• 2 tbsp UMAM fish sauce
• 2 tbsp olive oil
• 1/2 small red onion, finely minced
• 4–5 radishes, thinly sliced
• A handful of fresh mint, roughly chopped
• Pepper, to taste
  

Instructions:

1. Prepare the grapefruit supremes: On a cutting board, slice off both ends of the grapefruits, then peel them with a sharp knife. Working over a bowl (to catch all the juice), cut in a V-shape between each membrane to separate the segments (supremes). Once finished, squeeze the remaining membranes over the bowl to extract all the juice. Set the supremes aside.
   
2. For the fish, check carefully for any remaining bones, then cut the fillets into small, even cubes.
   
3. In a large bowl, combine the grapefruit juice, olive oil, and UMAM fish sauce. Mix well.
   
4. Add the diced fish to the mixture and gently toss to coat each piece evenly.
   
5. Cover and refrigerate for 20 to 30 minutes.
   
6. To serve: Arrange the marinated fish on plates and gently top with the grapefruit supremes, sliced radishes, minced red onion, and mint. Finish with black pepper to taste.
   
7. Enjoy.
   

Note: Can't find any sea bass? This recipe works beautifully with other white fish such as halibut, cod, etc. he key is to use very fresh, firm-textured fish.