Sea bass ceviche - Bresc BV
Sea bass ceviche with Bresc Red chilli puree, citrus, and Japanese spices. Perfect for a refreshing seafood treat! Visit bresc.com for the recipe.
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.bresculinair.nl.
Cooking tools:
- Kitchen scale
- Microplane
- Citrus press
- Chef's knife
- Cutting board
- Mixing bowl
- Plate
- Spoon
- Measuring spoon
Ingredients
- 500 g sea bass fillet
- 6 g Bresc Red chilli puree
- 1 lime
- 1 lemon
- 6 ml sea water
- 13 g coriander, chopped
- 10 salty fingers
- 6 g furikake (Japanese sprinkles)
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