Bass Ceviche with Pickled Vegetables
This Bass Ceviche with Pickled Vegetables has a ponzu, yuzu, soy, vegetable oil and lime dressing. You can use any fish for this. James has blow torched the bass for a smoky taste.
Ingredients
- 200g bass, thinly sliced
- 1 lime, juice and zest
Dressing
- 15ml ponzu
- 15ml yuzu
- 25ml soy
- Splash of vegetable oil
- 1 lime, zest and juice
Pickle
- 50ml ginger vinegar
- 25g caster sugar
- splash of water
- pinch of salt
- 2 baby carrots, thinly sliced
- 4 asparagus spears, thinly sliced
- 1 small shallot, thinly sliced
To serve
- Micro coriander
- 1 red chilli, finely diced
- 25ml green oil
Method
- Blow torch the bass at the edges, lay on a tray, cover in lime juice and zest, and leave for 5 mins.
- Whisk all the ingredients together for the dressing.
- Heat the ginger vinegar, caster sugar, splash of water and pinch of salt until just boiling, then take off the heat and add the vegetables.
- To serve, lay the bass evenly out in a circle for each portion. Top with the veg, spoon over the dressing, and sprinkle over the herbs, chilli and herb oil.
Ingredients
- 200g bass, thinly sliced
- 1 lime, juice and zest
Dressing
- 15ml ponzu
- 15ml yuzu
- 25ml soy
- Splash of vegetable oil
- 1 lime, zest and juice
Pickle
- 50ml ginger vinegar
- 25g caster sugar
- splash of water
- pinch of salt
- 2 baby carrots, thinly sliced
- 4 asparagus spears, thinly sliced
- 1 small shallot, thinly sliced
To serve
- Micro coriander
- 1 red chilli, finely diced
- 25ml green oil
Method
- Blow torch the bass at the edges, lay on a tray, cover in lime juice and zest, and leave for 5 mins.
- Whisk all the ingredients together for the dressing.
- Heat the ginger vinegar, caster sugar, splash of water and pinch of salt until just boiling, then take off the heat and add the vegetables.
- To serve, lay the bass evenly out in a circle for each portion. Top with the veg, spoon over the dressing, and sprinkle over the herbs, chilli and herb oil.
