Ceviche sea ​​bass fillet with Lazaris Crema di Limoncello and Kumquat

///Ceviche sea ​​bass fillet with Lazaris Crema di Limoncello and Kumquat

Ceviche sea ​​bass fillet with Lazaris Crema di Limoncello and Kumquat

INGREDIENTS FOR ONE PERSON

300 gr. sea ​​bass fillet
4 teaspoons lime juice
3 teaspoons kumquat juice
Juice of half orange fruit
4 pieces glazed kumquat
4 teaspoons Lazaris crema di Limoncello
½ clove of melted garlic
1 little piece of melted ginger
3 gr. Fresh onion
2 teaspoons olive oil
Coarse salt
Freshly grated pepper
½ chopped chili bell pepper
Coriander leaves

METHOD
We fillet the sea bass into large pieces then dry it on kitchen paper. Put all our ingredients except the kumquat in a blender and we blend it. We cover the fish with our marinade and then we put it covered with a shrink wrap in the fridge for 50 minutes. Spread the sea bass with a little of our marinade and garnish with the sweet kumquat cut into slices, chili, and coriander leaves. Sprinkle with coarse salt and plenty of freshly ground pepper. Sprinkle with a little olive oil.

Special thanks to Chef Anastasio Andrioti – Chef Owner at ‘Rose Garden Restaurant – Corfu Gastronomy.

 

2021-04-01T10:15:38+03:00