Summery sea bass crudo with cherry vinaigrette

Ingredients

• 8.1 oz sea bass fillets
• 2 limes
• 3.5 oz cherries
• 1.5 tsp soy sauce
• 1 tbsp capers in brine
• 1 tbsp olive oil
• 1 shallot
• 1.5 jalapeños
• 0.2 oz dill
• 0.2 oz mint
• flaky sea salt

Instructions

1. 1

   Cut jalapeños into thin slices and shallot into fine rings. Halve and pit the cherries. Squeeze juice from limes and mix together with cherries, a third of the jalapeños, and soy sauce, using an immersion blender. Strain vinaigrette. Meanwhile, cut fish into thin slices.

2. 2

   Pour vinaigrette onto a plate and drizzle with olive oil. Arrange fish on top and top each slice with a jalapeño slice, shallots, and capers. Garnish with mint, dill and lime zest. Season with flaky salt and serve immediately.