Wash the gilthead fillets, dab dry and remove bones. Cut fillets into small cubes. Wash lime hot and grate dry. Grate half of the skin thinly. Halve lime and squeeze juice. Mix fish, 1-2 tablespoons lime juice and zest and chill for about 15 minutes
Wash and clean the chicory and remove the leaves. Put 12 small leaves aside, use the rest for other purposes. Wash the coriander, shake dry and chop half of it. Coarsely chop the peppercorns. Add oil, liqueur, finely chopped coriander and peppercorns to the fish and season with salt and pepper. Spread the fish on the leaves and garnish with coriander. Serve immediately
Waiting time 15 minutes