Seabass Ceviche - James Martin Chef
This beautiful cured seabass dish is perfect for this time of year and enjoying the last of the warm weather.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
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
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