Sea bream ceviche with green adjika sauce

For the fish stock, chop the vegetables and citrus, add the fish bones and water. Bring to a boil, skim off the foam, and simmer over medium heat for 2–3 hours. Then strain and cool.

To make “Leché de Tigre,” blend the simmered  sea bream with the remaining ingredients. Slowly pour in the olive oil until a smooth emulsion forms. To make the mango salsa, dice the avocado, mango, tomato, onion, and bell pepper into small cubes, add the remaining ingredients, and mix gently.

To make the lime gel, heat the lime juice, ginger, water, and sugar. Add the agar-agar, bring to a boil, let cool, and then whisk until smooth. To make the almond emulsion, whisk the almond milk with salt and slowly pour in the sunflower oil in a thin stream.

To make the green oil, lightly blanch the parsley, puree it in a blender with the oil, strain it, and let it cool. Slice the sea bream into thin strips and marinate in “Lech de Tigre” for 3–4 minutes.
8. Place the mango salsa in the center of the plate, pour the sauce over it, and arrange the sea bream on top.

Finish with lime gel, almond emulsion, green and spicy oil, pea sprouts, and red sorrel.