Seabass Ceviche with Cucumber and Grapes
Seabass Ceviche with Cucumber and Grapes. Light, fresh, zesty and pretty on the plate! The sauce is creme fraiche, elderflower and verjus.
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.
Ingredients
- 200g seabass skinned thinly diced
- 1 lime juice and zest
- ½ green chilli diced
- 200ml creme fraiche hung in muslin overnight
- 1 tbs elderflower
- 2 tbs ver jus
- 1/2 cucumber cut into balls with a Parisienne scoop
- 50ml white wine vinegar
- 25g caster sugar
- Splash of water
- 50g white grapes, peeled and sliced
- A few Micro coriander leaves
- Few drops of green oil
- 1 tsp ver jus
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