Seabass Ceviche with Cucumber and Grapes - James Martin Chef
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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