Sea bass ceviche,

Bird Chili

15 MINUTES - 2 PEOPLE

Sea bass ceviche, Bird Chili

Ingredients

  • Sea bass fillet

    350g

  • Orange

    2

  • Lime

    5

  • Celery

    2 sticks

  • Clove of garlic

    1

  • Green Bird Chilli

    2

  • Onion

    1

  • Sweet corn

    3 tbsp

  • Kaffir Lime Zests

  • Coriander

Green Bird Chili whole

ម្ទេសអាចម៍សត្វចាស់

From5,30 

LP-WEB-NosRecettes-05-22-2

Squeeze the juice from the limes and oranges. In a food processor, add the celery sticks, garlic clove, Green Bird Peppers, 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 Combava Zest. Add the Leche de Tigre.

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Green Bird Chili whole

ម្ទេសអាចម៍សត្វចាស់

From5,30 

White Kampot Pepper PGI

ម្រេចកំពតស

From9,54 

Kampot Bird Pepper PGI

ម្រេចកំពតអាចម៍សត្វ

From21,20 

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Delivery in France (48h) and in Europe (3/5 days)

Free delivery for orders over €80

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Direct producer

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