Yuzu and Sea Bass Ceviche Recipe
Rachel Walker's simple and refreshing sea bass ceviche recipe uses fresh yellow yuzu to inject a delightful zing, paired with warming chilli, shallot and coriander.
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Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Mixing bowl
- Toaster
- Plate
Ingredients
- 4 fresh yellow yuzus
- 150g of sea bass
- 1 bunch of coriander, small
- 1 red chilli, sliced
- 2 shallots, short, finely diced
- 1/2 tsp salt
- 1/4 tsp white pepper
- 2 slices of bread
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