The John Dory's Sea bream Ceviche

By Executive Chef April Bloomfield

Ingredients:

• 1.25 oz thinly sliced Sea Bream
• Maldon Salt & Lemon Juice to taste
• 3 Cherry Tomato (mixed colors), halved
• 2 leaves of marjoram, torn small
• 5 small dollops of crème fraîche
• 1. 5 t extra virgin olive oil 
  

Procedure:

Place sea bream, tomatoes, and marjoram on a plate.Dollop crème fraiche sparingly.

 

Season with Maldon salt and lemon juice.

 

Drizzle with olive oil to finish.

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Phone: 929-4948