A Japanese twist on a classic Peruvian ceviche, paired with homemade spicy umami crisps. This one’s a crowd pleaser.
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Serves
2
Skinless Sea Bass Fillet
Cucumber
Red Onion
Fresh Coriander
Chive
Extra Virgin Olive Oil
Sesame Oil
FOR THE CRISPS:
Large White Potato
Salt
Sugar
MSG
Cayenne Pepper
Vegetable Oil
FOR THE SAUCE:
Lemon
Lime
Fresh Ginger
Yuzu Juice
Light Soy Sauce
Serves
2
Skinless Sea Bass Fillet
Cucumber
Red Onion
Fresh Coriander
Chive
Extra Virgin Olive Oil
Sesame Oil
FOR THE CRISPS:
Large White Potato
Salt
Sugar
MSG
Cayenne Pepper
Vegetable Oil
FOR THE SAUCE:
Lemon
Lime
Fresh Ginger
Yuzu Juice
Light Soy Sauce
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Start by making the crisps. Use a mandolin (or sharp knife) to cut the potato into discs, as thin as possible. Rinse the discs in a bowl of cold water to draw out the starch then drain and lay them out on a clean tea towel to dry. Place a second tea towel on top and press down to remove any excess moisture.
Step 2.
Half fill a large saucepan with vegetable oil. Set it over a medium-high heat for 5 mins to heat the oil. Carefully lower the potato discs into the hot oil and fry for 2-4 mins until golden. Use a slotted spoon to transfer the crisps to a clean dry bowl. Sprinkle over the salt, sugar, MSG and cayenne powder and toss until evenly coated. Set aside.
Step 3.
For the sauce, juice the lemon and lime into a bowl. Grate in the ginger and add the rest of the sauce ingredients and a pinch of salt. Mix to combine and set aside.
Step 4.
Slice the sea bass fillets into very thin strips. Thinly slice the cucumber and red onion. Pick the coriander leaves and cut the chives into thirds.
Step 5.
Lay the cucumber slices out on a serving plate. Place the raw sea bass slices on top then sprinkle over the chives.
Step 6.
Heat the olive oil and sesame oil in a small frying pan set over a medium-high for 2-3 mins until just shy of smoking, then pour the hot oil over the fish to sear it.
Step 7.
Pour the sauce over the fish. Top with the red onion and coriander leaves, and serve with the crisps on the side.
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