4 large sea bass fillets, skinned and pin-boned
Juice of 2 limes
1 red chilli, finely chopped
4 spring onions, finely chopped
1tbsp finely chopped coriander
Coriander and rose sea salt (or any other sea salt infused with coriander)
Cut the fish into thin strips and place in a large bowl. Set aside. Peel one of the pomelos (be sure to remove the white pith) Cut out the segments from the membrane. Juice the other pomelo.
Add the pomelo juice to the sea bass along with the lime juice, chilli, spring onions and coriander. Season to taste with the coriander and rose sea salt and black pepper, then leave in the fridge for five to 10 minutes.
To serve, mix the pomelo segments into the sea bass ceviche.