Sea bass ceviche, Bird Chili
Ingredients
-
Sea bass fillet
350g
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Orange
2
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Lime
5
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Celery
2 sticks
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Clove of garlic
1
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Green Bird Chilli
2
-
Onion
1
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Sweet corn
3 tbsp
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Kaffir Lime Zests
-
Coriander
Squeeze the juice from the limes and oranges. In a food processor, add the celery sticks, garlic clove, Green Bird Chili, half the onion, salt, Black Kampot Pepper and blend until smooth and liquid. This liquid forms your Leche de Tigre. Set aside.
Prepare the sea bass fillet by removing the skin. Cut into thin strips. (1-2m wide) Pour the Leche de Tigre over the sea bass. Cover and refrigerate for half an hour.
Slice the other half of the onion into thin strips. Place the ceviche in the centre of the plate with a spoon. Garnish with corn kernels, thin slices of red onion, fresh coriander and sprinkle with Kaffir Lime Zest. Add the Leche de Tigre.
