Seabass Ceviche and Yuzu Mayo
Seabass Ceviche and Yuzu Mayo with chilli, micro coriander leaves, mint and coriander, green oil and squid ink tuiles. Vibrant and zingy!
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.
Cooking tools:
- Food processor
- Piping bag
- Microplane
- Chef's knife
- Cutting board
- Plate
Ingredients
- 200g seabass, skinned and thinly sliced
- 1 lime, juice and zest
- 1 tbs yuzu ponzu
- Yuzu Mayo
- 2 egg yolks
- 1 tbs Dijon mustard
- 1 tbs yuzu
- 200ml veg oil
- ½ red chilli diced
- A few Micro coriander leaves
- Few sprigs of mint and coriander chopped
- Few drops of green oil
- Squid Ink Tuiles
- 115g butter, softened
- 140g icing sugar
- 3 egg whites
- 115g plain flour
- 1 tbs squid ink
More Like This
Seabass Ceviche and Yuzu Mayo
jamesmartinchef.co.uk
Seabass Cerviche with Pickled Veg and Yuzu Mayo
jamesmartinchef.co.uk
Yuzu and Sea Bass Ceviche Recipe
greatbritishchefs.com
Yuzu Ceviche
bachans.com
Sea Bass Ceviche with Mint, Cucumber and Chilli Recipe | Food Network UK
foodnetwork.co.uk
Kimchi with Seaweed and Ceviche of Seabass
jamesmartinchef.co.uk
Bass Ceviche with Pickled Vegetables
jamesmartinchef.co.uk
Kimchi with Seaweed and Seabass Ceviche
jamesmartinchef.co.uk