RecipesFish And Shellfish

Grapefruit and vodka seabass ceviche recipe

This wonderful sea bass ceviche recipe is light, zingy and totally moreish created by Gourmet Glow

Dairy Free
Gluten Free
Grapefruit and vodka seabass ceviche recipe
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Ingredients

For the recipe:
  • 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

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

Method

01
Pop the fish in the freezer for 15-20 minutes to firm up.
02
Meanwhile pare a slice of zest from the grapefruit using a peeler. Using a sharp knife, very finely slice into strips and set aside.
03
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.
04
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.
05
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.
06
Arrange the grapefruit segments, pomegranate seeds and mayonnaise around the fish and garnish with coriander and mint leaves. Serve immediately.