Seabass Ceviche and Yuzu Mayo
Seabass Ceviche and Yuzu Mayo. This is a flavour packed, light and fresh dish. If you haven't tried yuzu before it is fresh, vibrant, sour, and citrusy!
Ingredients
- 200g seabass, skinned thinly sliced
- 1 lime, juice and zest
- 1 tbsp yuzu ponzu
Yuzu Mayo
- 2 egg yolks
- 1 tbsp Dijon mustard
- 1 tbsp yuzu
- 200ml veg oil
To serve
- ½ red chilli, diced
- A few micro coriander leaves
- A few chicory leaves
- 2 radish, sliced
- Few sprigs of mint and coriander, chopped
- Few drops of green oil
Method
Blitz the eggs and mustard in a food processor. Slowly add the oil and yuzu. Place into a piping bag.
Pop the fish onto plates, drizzle over the lime zest and yuzu ponzu and leave for 2 minutes. To serve, dot with mayo, sprinkle over the chilli, radish, herbs and chicory.
Ingredients
- 200g seabass, skinned thinly sliced
- 1 lime, juice and zest
- 1 tbsp yuzu ponzu
Yuzu Mayo
- 2 egg yolks
- 1 tbsp Dijon mustard
- 1 tbsp yuzu
- 200ml veg oil
To serve
- ½ red chilli, diced
- A few micro coriander leaves
- A few chicory leaves
- 2 radish, sliced
- Few sprigs of mint and coriander, chopped
- Few drops of green oil
Method
Blitz the eggs and mustard in a food processor. Slowly add the oil and yuzu. Place into a piping bag.
Pop the fish onto plates, drizzle over the lime zest and yuzu ponzu and leave for 2 minutes. To serve, dot with mayo, sprinkle over the chilli, radish, herbs and chicory.
