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Yuzu and sea bass ceviche

by Rachel Walker
  1. Yuzu and sea bass ceviche
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Rachel Walker's simple and refreshing sea bass ceviche recipe uses fresh yellow yuzu to inject a delightful zing, paired with warming chilli, shallot and coriander.

First published in 2015
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Ceviche is a traditional South American dish – but the substitute of the traditional lemon or lime juice for Japanese yuzu is a seamless transition and adds an exotic edge. It fits neatly with the growing trend for Nikkei cuisine, which is a Japanese-Peruvian fusion.

Ingredients

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SAVE RECIPE

Method

1
Use a fine microplane grater to zest one of the yuzus. Halve and juice all four. Skin the sea bass, make sure all bones have been removed and dice the fillet into half-centimetre cubes
2
Pick 25–30 coriander leaves from the stalks and roughly chop them – not too finely
3
Pour the yuzu juice into a bowl and mix in the sea bass, coriander leaves, chilli, shallots salt and white pepper. Leave the ceviche to marinate for 30 minutes
4
A couple of minutes before serving, toast the bread. Divide the ceviche between two plates and serve with toast
First published in 2015
Rachel Walker

Rachel is a cook, food writer (food editor of Reader's Digest) and all-round epicurean.

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