Classic Sea Bass Ceviche _ Recipe by Cristóbal González Pons
Cristina2026-03-27T10:44:39+01:00At 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








