Sea Bass and Blood Orange Ceviche Recipe - Great British Chefs

Ingredients

• 350g of sea bass fillet, skinned, pin-boned and trimmed
• 1 blood orange
• 1 radish, Nud uses a watermelon radish but you can use regular radishes as a substitute
• 2 cascabel chillies
• 1 garlic clove, crushed
• 1 tsp cumin seeds, toasted
• 100ml of white wine vinegar, or distilled vinegar
• sea salt
• 2 spring onions
• 15ml of extra virgin olive oil
• 1 tsp capers