Cooking time: None

 Recipe devised by Chef Sébastien Faré for Elle & Vire Professionnel

1. Remove the supremes (skinless segments) from the grapefruit, reserving the excess juice.
2. Thin the cream cheese with a little grapefruit juice. Season with salt, pepper and a touch of sugar.
3. Cut the sea bream fillet into tartare; season with salt, pepper, olive oil and grapefruit juice.
4. Slice the lettuce thinly.
5. In a 6 cm circle, arrange the cream cheese, sea bream tartare, grapefruit segments and thinly sliced lettuce.
6. Sprinkle with toasted coconut.