Seabass and Yuzu Ceviche
- 4 yellow yuzu
- 150g sea bass fillets
- Bunch of coriander, chopped
- 1 sliced red chilli
- 2 diced shallots
- ½ tsp sea salt
- ¼ tsp white pepper
- Finely grate one of the yuzus, then halve and juice all four of the fruits. Remove the skin and any pin bones from the sea bass, then dice the fillet into ½ cm cubes.
- Pour the yuzu juice into a bowl and mix in the coriander leaves, chilli, shallots, salt and pepper. Leave to marinate for 30 mins, then serve with griddled toast or crackers.
45 mins
2 serving