Sea Bream and Scallops Cevice - Straberries and Granny Smith

Ingredients : 

600g of seabreem filet

8 scallops

2 Granny Smith apples 

300g strawberies 

Mised salad 

Few spigs of mint

Few spigs of basil

Marinade: 

2 Limes 

1 Lemon

2 TbS Raspberry vinegar 

Method :

Slice 4 scallops into fine carpaccio

Cut the seabream and remaining scallops into small cubes (6mm). Marinate themfor maximum 20 minutes,

then mix with the chopped herbs. 

Slice the apples in fine sticks.

Slice the strawberries thinly. 

Mix the salad in olive oil and raspberry vinigar.

Plate the cubes of fish and scallops in the centre of a plate surround by the salad, add the apples, scallops and strawberries on top.  

Enjoy!