Mexican Carpaccio of Sea Bass
Mexican Carpaccio of Sea Bass. James's recipe uses sea bass but you could use any fish for this Mexican inspired fish dish! James used ingredients from supplier Maya Mexican Food.
Ingredients
- 1 sea bass fillets, 200g skinned
- 1 avocado, diced
- 2 limes, juice and zest
- Few mint leaves and coriander, chopped
- 1 tbsp Mexican maya
- Pinch of salt
Flatbreads
- 200g plain Flour
- Water to mix
- Mexican salt
- Pinch of caraway
- Pinch of fennel
Method
Thinly dice the seabass, place onto a bowl with the lime juice and zest and avocado, 1 tbsp Mexican maya and the herbs. Season.
Mix the flatbread ingredients together and pass through a pasta machine. Sprinkle with Mexican salt and bake at 200c for 8 mins.
To serve, cover a plate with the fish, top with micro coriander, break the flatbread into pieces and sit on the side.
Ingredients
- 1 sea bass fillets, 200g skinned
- 1 avocado, diced
- 2 limes, juice and zest
- Few mint leaves and coriander, chopped
- 1 tbsp Mexican maya
- Pinch of salt
Flatbreads
- 200g plain Flour
- Water to mix
- Mexican salt
- Pinch of caraway
- Pinch of fennel
Method
Thinly dice the seabass, place onto a bowl with the lime juice and zest and avocado, 1 tbsp Mexican maya and the herbs. Season.
Mix the flatbread ingredients together and pass through a pasta machine. Sprinkle with Mexican salt and bake at 200c for 8 mins.
To serve, cover a plate with the fish, top with micro coriander, break the flatbread into pieces and sit on the side.
