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