Rinse and then cut the sea bream fillets into very small cubes. Pour into a salad bowl, add the finely grated zest of the washed and dried lime, then its juice. Complete with olive oil, anisette, washed and chopped coriander, 1 pinch of salt and coarsely crushed green peppercorns. Mix, cover with cling film and set aside in a cool place for 30 minutes.
Wash and drain the red endive leaves. Mix the ceviche and spread it in the endive leaves, sprinkle with fleur de sel and serve very fresh.