At Todolí Citrus Fundació, we begin a new stage in culinary research with citrus, led by chef Cristóbal González Pons, recently incorporated into the team. Those who experienced his restaurant Brou in Pedreguer remember a precise and luminous cuisine, capable of naturally bridging Mediterranean tradition with a contemporary perspective.

Now, his cooking—deeply rooted in the Valencian territory—becomes part of the Bartolí Lab, where citrus fruits take centre stage as a creative axis, and where product, technique and research converge. This classic sea bass ceviche is a statement of intent: respect for the product, balance of acidity and freshness, and a leading role for citrus.

Ingredientes

1_Marinated sea bass

• 1 sea bass, filleted

• 1 kg coarse sea salt

• 500 g cane sugar

2_Pickled red onion

• 250 ml warm water

• 120 ml rice vinegar

• 30 g sugar

• 15 g sea salt

• 1 red onion

3_Tiger’s milk

• Juice of 6 Mexican limes

• Garlic powder

• Yellow or red chilli

• Black pepper

• Salt

4_Cooked corn

• Cooked corn (to taste)

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Method

1_Marinated sea bass

Mix the salt and sugar. Completely cover the filleted sea bass with the mixture for 30 minutes.

Rinse with water, pat dry and leave to rest in the fridge for another 30 minutes.

Remove bones and skin, and set aside until plating.

2_Pickled red onion

Dissolve the sugar and salt in the warm water with the rice vinegar.

Slice the onion into very fine julienne (preferably using a mandoline).

Place in a jar with the pickling liquid and refrigerate for 24 hours.

3_Tiger’s milk

Mix the lime juice with garlic powder, chilli, black pepper and salt. Adjust acidity and spiciness to taste.

4_Cooked corn

Cook the corn beforehand if not already cooked. It adds sweetness and colour contrast, enhancing the sensory experience.

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Finishing and presentation

Slice the sea bass into thin tiradito-style cuts and arrange them on the plate.

Dress with the tiger’s milk just before serving.

Add the pickled onion and some cooked corn kernels.

Serve immediately, seeking a balance of freshness, acidity and texture in every bite.