Use a fish bone remover to remove any bones from the sea bream fillets. Cut the fish into small dice and then set aside.
Peel the mango, remove the stone and then cut the flesh into small dice (brunoise). Set aside.
When you are ready to serve, season the sea bream with salt and piment d'Espelette and then add a drizzle of olive oil, the mango cubes and the zest and juice of the lime.
Use a stainless steel serving ring to plate the tartare and serve with a handful of fresh salad leaves.
«This recipe also works well using salmon as a replacement for the sea bream. Add a little coconut milk to the recipe if using salmon.»