Sea Bass Crudo with Sea Buckthorn Aguachile
0
0
⏳ Time
15 minutes
🥕 Ingredients
13
🍽️ Servings
4
Description
This recipe was shared with us by John Smith, the chef at a popular American restaurant.
Ingredients
- Scorpion fish fillet - 11.3 oz
- Lime Juice - 1 fl oz
- Orange zest - 0.1 oz
- Sea Buckthorn - 7.1 oz
- Ginger - 0.2 oz
- Sweet Pepper - 2.5 oz
- Mild Chili Spice - 0.1 oz
- Vegetable Oil - 0 fl oz
- Ice - 1 piece
- Mandarin Puree - 1.4 oz
- Cucumbers - to taste
- Furikake seasoning - 0.1 oz
- Radish - to taste
Step by Step guide
Step 1
First, make the aguachile sauce. Blend all the ingredients, except for the sea bass, until smooth. You will need 100 grams of sauce for one serving.
Step 2
Slice the fresh sea bass fillet into thin slices and arrange them on plates. Add the aguachile sauce. Garnish with slices of fresh cucumber and radish on top. Sprinkle with furikake seasoning.
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