Friselle with Ceviche

Method

1. Remove the skin from the sea bass fillet and cut the flesh into small cubes, about 1 cm.
2. Place the fish cubes in a bowl and massage with the juice of one lime.
3. Add finely grated ginger, chopped fresh chili, torn basil leaves, extra virgin olive oil, and a pinch of salt. Mix well and let marinate for a few minutes.
4. Soak the wakame algae in cold water until rehydrated, then squeeze out the water and reserve the water.
5. Cut the friselle in half and rub each half with the cut side of a tomato to soften and flavor the bread.
6. Drizzle the friselle with the reserved wakame water to add moisture and a savory note.
7. Dice the tomato, papaccelle (or bell pepper), and spring onion into small cubes.
8. Add the desalted capers and mix everything with extra virgin olive oil.
9. Place the vegetable mixture on the friselle.
10. Top with the marinated sea bass cubes and pieces of wakame algae.
11. Finish with a drizzle of extra virgin olive oil. Cut each frisella into four pieces and serve immediately.