A light, zingy sea bass ceviche created by Gourmet Glow www.gourmetglow.co.uk
Photographer Richard Budd (@richardbudd) with www.dorsetfoodanddrinkphotographer.co.uk
Recipe creation from www.gourmetglow.co.uk
Grapefruit and vodka seabass ceviche recipe
This wonderful sea bass ceviche recipe is light, zingy and totally moreish created by Gourmet Glow
Ingredients
| 2 | Sea Bass Fillets, skinned |
| 2 tbsp | Pomegranate Seed |
| 1 | Red Grapefruit |
| 1 tbsp | Vodka |
| 1 tbsp | White Soy |
| 1 knob | ginger, grated |
| 1 tsp | Lime Juice |
| 2 tbsp | Japanese Mayonnaise |
| ½ tsp | Steenbergs Organic Chilli Flakes |
| Coriander & Mint Leaves to garnish |
Method
- Pop the fish in the freezer for 15-20 minutes to firm up.
- Meanwhile pare a slice of zest from the grapefruit using a peeler. Using a sharp knife, very finely slice into strips and set aside.
- Put the grated ginger into a piece of muslin and squeeze out the juice. Reserve 2 tsp. mix this with the vodka, white soy, lime juice and chilli flakes.
- Peel the skin and pith from the grapefruit and remove the segments from their membranes using a sharp knife. Squeeze the remaining membranes to extract all the juice. Mix 3 tbsp grapefruit juice into vodka leche de tigre. Taste, it should be sharp with a touch of salty zing.
- Finely slice the fish as thin as you can and layer onto a plate. Drizzle with the dressing and sit for 5 minutes for the acid to ‘cook’ the fish proteins. Do not do this any early or the fish will toughen.
- Arrange the grapefruit segments, pomegranate seeds and mayonnaise around the fish and garnish with coriander and mint leaves. Serve immediately.
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