Seabass Cerviche with Pickled Veg and Yuzu Mayo
This Seabass Cerviche with Pickled Veg and Yuzu Mayo is simple to make and is a stunning, fresh tasting light bite! The secret to it's success is the layers of flavour!
Ingredients
- 200g seabass skinned thinly sliced
- 1 lime juice and zest
Dressing:
- 10ml sesame oil
- 15ml yuzu juice
- 1 tsp sesame seed, black and white
- 25ml soy sauce
- 1 lime juice only
To serve:
- A few micro coriander leaves
- A few Red amaranth leaves
- 1 tsp toasted sesame seeds mixed black and white
Pickles:
- 3 radishes sliced
- 2 baby carrots sliced
- 25g Caster sugar
- 50ml white wine vinegar
- Pinch salt
Yuzu mayo:
- 3 egg yolks
- 1 tbs Dijon mustard
- 1 tbs yuzu
- 200ml veg oil
Method
Heat the sugar vinegar and salt, add the veg and take off the heat.
Blitz the eggs and mustard in a food processor, slowly add the oil and yuzu. Place into a squeezy bottle.
Whisk together the dressing ingredients.
Pop the fish onto plates, drizzle over dressing, dot with mayo, sprinkle over sesame seeds, top with herbs.
Ingredients
- 200g seabass skinned thinly sliced
- 1 lime juice and zest
Dressing:
- 10ml sesame oil
- 15ml yuzu juice
- 1 tsp sesame seed, black and white
- 25ml soy sauce
- 1 lime juice only
To serve:
- A few micro coriander leaves
- A few Red amaranth leaves
- 1 tsp toasted sesame seeds mixed black and white
Pickles:
- 3 radishes sliced
- 2 baby carrots sliced
- 25g Caster sugar
- 50ml white wine vinegar
- Pinch salt
Yuzu mayo:
- 3 egg yolks
- 1 tbs Dijon mustard
- 1 tbs yuzu
- 200ml veg oil
Method
Heat the sugar vinegar and salt, add the veg and take off the heat.
Blitz the eggs and mustard in a food processor, slowly add the oil and yuzu. Place into a squeezy bottle.
Whisk together the dressing ingredients.
Pop the fish onto plates, drizzle over dressing, dot with mayo, sprinkle over sesame seeds, top with herbs.
