Marinated fish salad with rice vinegar

1. Remove the bones and skin of the salmon and sea bream fillets. Slice thinly. Grate the limes for the zest, then squeeze the juice.

2. Wash and drain the 6 sucrine lettuce. Julienne 3 pieces of the Japanese nori seaweed. In a bowl mix with the zest, 2cl little soy sauce, pink peppercorns and 3 cl olive oil. Pour over the fish and leave to marinate in the refrigerator for 1 hour.

3. Arrange the lettuce in the bowls and season with the rice vinegar, the remaining soy sauce and olive oil. Place the marinated fish slices and garnish with the seaweed. Serve the salad.

Photo credit : Sucré Salé