This is a light dish that combines the sweet flavors of the fruit with a tender fish. It's great for the summertime or a light meal. I reduced the amount of oil, and used baked tortilla chips instead of regular fried chips.
· 1 1/2 pounds boneless skinless black sea bass filets, cut into ½-inch cubes
· 1/4 cup diced peeled pineapple
· 1/4 cup diced peeled pitted mango
· 1/4 cup diced seeded peeled cucumber
· 2 tablespoons diced Granny Smith apple
· 2 tablespoons diced peeled cored pear
· 3 to 4 lemons, zested and juiced
· 6 tablespoons almond oil
· Fleur de sel
· Baked tortilla chips
Gently stir the sea bass, pineapple, mango, cucumber, apple, pear and lemon zest in a large glass bowl just to combine. Add enough lemon juice to cover the mixture, and stir to coat. Gently fold in the almond oil. Cover and refrigerate for 4 hours, or until the sea bass is opaque. Pour off enough marinade so that the ceviche is lightly coated and moistened, but not drowning in it. Season to taste with fleur de sel. Serve with the tortilla chips.
Ludovic "Ludo" Lefebvre is the executive chef of LAVO at the Palazzo in Las Vegas, which features a Mediterranean menu. He has been named one of the World's 50 Greatest Chefs by Relais & Chateaux. Lefebvre's first cookbook "Crave: A Feast of the Five Senses," was released in May 2005.