Cut cold seedless watermelon into 1 cm thick slices, then cut 4 cm squares or circles to serve as bases for the ceviche. Refrigerate.
Cut cleaned, de-boned sea bass loins into 3x3 cm cubes.
Cut peppers into small squares and red onion into julienne strips. Mix with pepper, salt, and cilantro. Macerate with lime juice and coconut oil for 5 minutes.
Place watermelon bases on a plate, top with ceviche forming a ridge. Garnish with cilantro leaves and drizzle with extra virgin olive oil.
