Yuzu and sea bass ceviche

Yuzu and sea bass ceviche


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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.

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
Pick 25–30 coriander leaves from the stalks and roughly chop them – not too finely
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
A couple of minutes before serving, toast the bread. Divide the ceviche between two plates and serve with toast
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