Bass Ceviche with Pickled Vegetables - James Martin Chef

Name: Bass Ceviche with Pickled Vegetables - James Martin Chef
Ingredients: 200g bass, thinly sliced; 1 lime, juice and zest; 15ml ponzu; 15ml yuzu; 25ml soy; Splash of vegetable oil; 1 lime, zest and juice; 50ml ginger vinegar; 25g caster sugar; splash of water; pinch of salt; 2 baby carrots, thinly sliced; 4 asparagus spears, thinly sliced; 1 small shallot, thinly sliced; Micro coriander; 1 red chilli, finely diced; 25ml green oil; Blow torch the bass at the edges, lay on a tray, cover in lime juice and zest, and leave for 5 mins.; Whisk all the ingredients together for the dressing.; Heat the ginger vinegar, caster sugar, splash of water and pinch of salt until just boiling, then take off the heat and add the vegetables.; To serve, lay the bass evenly out in a circle for each portion. Top with the veg, spoon over the dressing, and sprinkle over the herbs, chilli and herb oil.

www.jamesmartinchef.co.uk

This Bass Ceviche with Pickled Vegetables has a ponzu, yuzu, soy, and lime dressing. James has blow torched the bass for a smoky taste.

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Ingredients

200g bass, thinly sliced
1 lime, juice and zest
15ml ponzu
15ml yuzu
25ml soy
Splash of vegetable oil
1 lime, zest and juice
50ml ginger vinegar
25g caster sugar
splash of water
pinch of salt
2 baby carrots, thinly sliced
4 asparagus spears, thinly sliced
1 small shallot, thinly sliced
Micro coriander
1 red chilli, finely diced
25ml green oil
Blow torch the bass at the edges, lay on a tray, cover in lime juice and zest, and leave for 5 mins.
Whisk all the ingredients together for the dressing.
Heat the ginger vinegar, caster sugar, splash of water and pinch of salt until just boiling, then take off the heat and add the vegetables.
To serve, lay the bass evenly out in a circle for each portion. Top with the veg, spoon over the dressing, and sprinkle over the herbs, chilli and herb oil.