Ceviche sea bass fillet with Lazaris Crema di Limoncello and Kumquat
Method We fillet the sea bass into large pieces then dry it on kitchen paper. Put all our ingredients except the kumquat in a blender and we blend it.
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Ingredients
- 300 gr. sea bass fillet
- 4 teaspoons lime juice
- 3 teaspoons kumquat juice
- Juice of half orange fruit
- 4 pieces glazed kumquat
- 4 teaspoons Lazaris crema di Limoncello
- ½ clove of melted garlic
- 1 little piece of melted ginger
- 3 gr. Fresh onion
- 2 teaspoons olive oil
- Coarse salt
- Freshly grated pepper
- ½ chopped chili bell pepper
- Coriander leaves
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