Seabass Ceviche with Cucumber and Grapes
Seabass Ceviche with Cucumber and Grapes. Light, fresh, zesty, flavoursome and so pretty on the plate! The sauce is made with creme fraiche, elderflower and verjus.
Ingredients
- 200g seabass skinned thinly diced
- 1 lime juice and zest
- ½ green chilli diced
Dressing
- 200ml creme fraiche hung in muslin overnight
- 1 tbs elderflower
- 2 tbs ver jus
Cucumber
- 1/2 cucumber cut into balls with a Parisienne scoop
- 50ml white wine vinegar
- 25g caster sugar
- Splash of water
- 50g white grapes, peeled and sliced
To serve
- A few Micro coriander leaves
- Few drops of green oil
- 1 tsp ver jus
Method
Mix the sour cream and elderflower together. Place into a piping bag.
Heat the sugar water and vinegar together until dissolved, pop in the cucumber and grapes and cool.
Pop the fish onto plates drizzle over the lime juice zest and chilli leave for 2 minutes. To serve dot with cream, grapes and cucumber sprinkle over herb oil and micro herbs.
Ingredients
- 200g seabass skinned thinly diced
- 1 lime juice and zest
- ½ green chilli diced
Dressing
- 200ml creme fraiche hung in muslin overnight
- 1 tbs elderflower
- 2 tbs ver jus
Cucumber
- 1/2 cucumber cut into balls with a Parisienne scoop
- 50ml white wine vinegar
- 25g caster sugar
- Splash of water
- 50g white grapes, peeled and sliced
To serve
- A few Micro coriander leaves
- Few drops of green oil
- 1 tsp ver jus
Method
Mix the sour cream and elderflower together. Place into a piping bag.
Heat the sugar water and vinegar together until dissolved, pop in the cucumber and grapes and cool.
Pop the fish onto plates drizzle over the lime juice zest and chilli leave for 2 minutes. To serve dot with cream, grapes and cucumber sprinkle over herb oil and micro herbs.
