Ceviche of Wild Sea Bass with Finely Cut Vegetables, Squid Cracker Didess and Kokketeute Blond


1 wild sea bass

1 chilli

1 lime

1 courgette

1 carrot

1 leek

1 pot of Greek yoghurt

1 box of Didess squid crackers

White balsamic vinegar

Olive oil


0.5 kg shrimp heads

2 star anises

Sichuan pepper

1 chilli

3 cloves

1 piece of ginger

4 lemon grass stalks

1 onion

1 carrot

1 celery stalk

1 bottle Kokketeute Blond beer

Affilla Cress

Samphire mayonnaise

1 egg

1 tablespoon mustard

1 tablespoon vinegar

2 dl corn oil

250 g samphire

Foam of Kokketeute Blond

0.5 bottle Kokketeute Blond beer

20 cl chicken stock

20 cl milk

1 star anise

1 clove

Sichuan pepper

Dry ice


Cut the sea bass into thin slices. Take a sheet of cling film and spread the slices of sea bass on it. Roll into a sausage. Allow the sea bass roll to set in the refrigerator for three hours. Remove from the refrigerator and cut into 2 cm wide rounds. Marinate in olive oil, lime juice, finely chopped chilli and sea salt.

Brunoise the courgette, carrot and leek.

Steam for 4 minutes and season with pepper, salt, white balsamic vinegar and olive oil.


Coarsely chop the onion, carrot and celery. Stew the vegetables along with the shrimp heads. Pour in 1 bottle of Kokketeute Blond and water till covered. Add the remaining spices. Allow it to simmer for 25 minutes on low heat. Strain the broth through a fine-sieved chinois, pressing down the shrimp heads properly. Thicken the broth with the Gelespessa.


Reduce 0.5 bottle of Kokketeute Blond with 20 cl chicken stock and season to taste. Finally, add the milk. Froth the mixture to create a foam.

Samphire mayonnaise

Mix 1 whole egg with mustard, vinegar and gradually drizzle in the corn oil.

Blanch the samphire and plunge into cold water to cool quickly.

Blend the samphire into the mayonnaise. Season with salt and pepper.

Didess squid cracker

Deep-fry the Didess squid cracker at 180°C.


Lay the mix of vegetables at the bottom of the plate in a crescent shape.

Pipe small dots of samphire mayonnaise around this.

Arrange the sea bass and the broken crackers alongside.

Use a few sprigs of Affilla Cress and make two quenelles of Greek yoghurt.

Pour the broth in a teapot and serve.

Take a small glass and fill it with five pieces of dry ice. Arrange on the plate.

Place the foam in small jug.

Pour some broth around this and to finish, pour some of the foam gently over the dry ice.

Print this page