Seabass Ceviche and Yuzu Mayo
This is a flavour packed, light and fresh dish. If you haven't tried yuzu before it is fresh, vibrant, sour, and citrusy!
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
- Chef's knife
- Cutting board
- Microplane
- Measuring spoon
- Plate
Ingredients
- 200g seabass, skinned thinly sliced
- 1 lime, juice and zest
- 1 tbsp yuzu ponzu
- Yuzu Mayo
- 2 egg yolks
- 1 tbsp Dijon mustard
- 1 tbsp yuzu
- 200ml veg oil
- ½ red chilli, diced
- A few micro coriander leaves
- A few chicory leaves
- 2 radish, sliced
- Few sprigs of mint and coriander, chopped
- Few drops of green oil
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