Ceviche of seabass

4 sea bass fillets, bones removed
juice of 4 clementines or 1,5 orange
2 lemons, juice and zest
100 ml water
100 g sugar
1 bunch coriander, leaved picked
1 red onion, finely sliced
75 g mizuna
1 granny smith apple, skin on and cut into julienne
1 container coriander cress

60 ml rice wine vinegar
2 tablespoons sugar
1 red chilli, finely chopped

Bring the sugar and water to the boil until the sugar has dissolved. Add the lemon juice and lemon zest and allow to cool.

Make the chilli dressing by combine the vinegar, sugar and chilli until the sugar dissolves. Add the sliced onion and green apple so that they pickle in the dressing.

Mix the clementine juice with lemon syrup. Slice the sea bass thinly and lay on a tray. Spoon over the citrus pickle and leave the fish to marinade for 5 minutes. Sprinkle the fish with salt flakes.

Mix the pickled onions, apple and dressing with the mizuna and coriander leaves.

Lay the fish on to serving plates and top with the salad. Snip the coriander cress, sprinkle over the sea bass ceviche and serve.