Wild seabass ceviche, coconut, lime, chili

Wild seabass, sliced at its peak, is “cooked” only by citrus—silky, clean, and ocean-fresh. Lime brings a bright, electric lift, while coconut softens the edges with a subtle creaminess that rounds the palate without dulling the freshness. A whisper of chilli follows—warm, precise, and slowly building—so each bite moves from cool and delicate to vibrant and alive. Served light and immaculate, it’s a ceviche that feels like a sea breeze: crisp, aromatic, and irresistibly moreish.