Sea bass ceviche - Bresc BV

Sea bass ceviche - Bresc BV

www.bresculinair.com

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

View full recipe on www.bresculinair.com

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.com.

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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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