Combine <quantity>1<unit>tbsp</unit></quantity> of pink salt and <quantity>1<unit>tbsp</unit></quantity> of white sugar

Season both sides of <quantity>1</quantity> sea bass fillet with pink salt and white sugar mix

Transfer sea bass to fridge. Cure 4h until flesh becomes firm

Trim, peel and segment <quantity>2</quantity> oranges

Trim, peel and segment <quantity>2</quantity> grapefruit

Trim, peel and segment <quantity>1</quantity> sicilian lemon

Chop <quantity>½<unit>cup</unit></quantity> of roasted and unsalted cashew nuts

Deseed and finely dice <quantity>4</quantity> green sweet chilies

Thinly slice seabass fillet and transfer to serving plate

Combine chopped cashew nuts and diced green sweet chili

Add <quantity>1<unit>tbsp</unit></quantity> of olive oil. Mix to combine

Season with flaky salt to taste

Add <quantity>2<unit>tbsp</unit></quantity> of chopped parsley. Mix to combine

Zest <quantity>1</quantity> sicilian lemon. Mix to combine

Plate the wedges of grapefruit, orange and sicilian lemon

Garnish sliced seabass with cashew mix

Add olive oil to taste

Add flaky salt to taste

The Citrus Sea Bass with Cashew Nut is ready. Enjoy!