Seabass Ceviche
This beautiful cured seabass dish is perfect for this time of year and enjoying the last of the warm weather. It makes the most of garden ingredients and tastes sensational!
Ingredients
- 100g seabass, skinned sliced thinly
- 1 tsp elderflower
- 1 tbs crème fraîche
- 1 lime juice and zest
- 1 tsp ver jus
- 1 tsp toasted pumpkin seeds
- ¼ cucumber
- 1 tsp dill oil
- A few fresh garden herbs
- 2 white grapes sliced
Method
Place the fish onto a plate, cover in juice and zest and leave to cure for 5 minutes.
Mix the crème fraîche and elderflower together and dot over the fish.
Cut balls of cucumber, pop into a bowl and blitz the leftover cucumber. Pour through a sieve over the cucumber balls, mix and then spoon over the fish. Sprinkle over the pumpkin seeds grapes and ver jus, garnish with herbs. Serve!
Ingredients
- 100g seabass, skinned sliced thinly
- 1 tsp elderflower
- 1 tbs crème fraîche
- 1 lime juice and zest
- 1 tsp ver jus
- 1 tsp toasted pumpkin seeds
- ¼ cucumber
- 1 tsp dill oil
- A few fresh garden herbs
- 2 white grapes sliced
Method
Place the fish onto a plate, cover in juice and zest and leave to cure for 5 minutes.
Mix the crème fraîche and elderflower together and dot over the fish.
Cut balls of cucumber, pop into a bowl and blitz the leftover cucumber. Pour through a sieve over the cucumber balls, mix and then spoon over the fish. Sprinkle over the pumpkin seeds grapes and ver jus, garnish with herbs. Serve!
