Chef Saayaan, at the helm of the festive and responsible restaurant ORA Farmhouse, reveals his ceviche recipe perfect for your summer tables.

For two people. Preparation: 15 minutes.

Ingredients :
<ul class="ul1">
 <li class="li1" style="text-align: justify;">1 fresh sea bream fillet</li>
 <li class="li1" style="text-align: justify;">15g peas</li>
 <li class="li1" style="text-align: justify;">15g beans</li>
 <li class="li1" style="text-align: justify;">2 oranges</li>
 <li class="li1" style="text-align: justify;">1 grapefruit</li>
 <li class="li1" style="text-align: justify;">1 beet</li>
 <li class="li1" style="text-align: justify;">1 lemon</li>
 <li class="li1" style="text-align: justify;">a handful of blueberries and currants</li>
 <li class="li1" style="text-align: justify;">1 strawberry</li>
 <li class="li1" style="text-align: justify;">3 chervil leaves</li>
 <li class="li1" style="text-align: justify;">olive oil</li>
 <li class="li1" style="text-align: justify;">White vinegar</li>
 <li class="li1" style="text-align: justify;">salt and pepper</li>
 <li class="li1" style="text-align: justify;">sugar</li>
</ul>

Preparation : FOR THE BODY OF THE DISH Cut the sea bream fillet into small cubes. Blanch the beans and peas then set aside in iced water. Take the segments from an orange. FOR THE UMAMI JUICE Extract the juice from a beetroot, an orange, a grapefruit and a lemon. Blend the juices until you get umami (the perfect balance of bitterness, acidity, sweetness and saltiness). Add salt, pepper and a little olive oil &nbsp; FOR RED FRUIT PICKLES In a saucepan, boil one measure of sugar, two measures of white vinegar and three measures of water. Bring to the boil then pour over the currants and blueberries.

Plating:
On a beautiful plate, antique and vintage like at ORA, place the diced sea bream.
Season one last time with a little salt, a pinch of pepper and a drizzle of olive oil.
Then arrange the peas, broad beans and orange segments, then add the red fruit pickles and delicately place the chervil leaves.
Decorate with a strawberry cut in half on top, then pour in the umami juice.

A recipe to be found all summer at <a href="https://orafarmhouse.com/" target="_blank" rel="noopener">ORA Farmhouse</a> , at 63 rue Manin, Parc des Buttes Chaumont, 75019 Paris.

Summer Recipe: Sea bream ceviche with umami juice and red fruit pickles

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