Seabass Ceviche

Name: Seabass Ceviche
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1
Cuisine: Argentine
Ingredients: 120 gr Seabass cubes; 100 gr Lemon juice; 30 gr Olive oil; 3 gr Chopped Chives; Salt TAT; pepper and chili flakes TAT.; 500 gr Basil leaves; 500 gr Olive oil; 500 gr Corn oil; 6 pcs Egg yolks; 500 gr Corn oil; 400 gr Olive oil; 10 gr Red wine vinegar; 40 gr Lime juice; 5 gr Garlic microplaned; 10 gr Truffle oil; 10 gr Truffle paste; Salt TAT; Jerusalem Artichoke Chips; Red chili slice; Baby spinach; Frisee

by Naiz Kanaan (@kanaan96)

5.0

From 1 rating

Prep Time

10min

Cook Time

5min

Total Time

15min

Argentine Appetiser Appetizer Dairy-Free Gluten-Free

Freshly cut Seabass with the taste of heaven

Ingredients

1 Servings

(1 serving = 150)

Seabass marination

120
gr Seabass cubes
100
gr Lemon juice
30
gr Olive oil
3
gr Chopped Chives
Salt TAT
pepper and chili flakes TAT.

Green Oil

500
gr Basil leaves
500
gr Olive oil
500
gr Corn oil

Truffle Lime Aioli

6
pcs Egg yolks
500
gr Corn oil
400
gr Olive oil
10
gr Red wine vinegar
40
gr Lime juice
5
gr Garlic microplaned
10
gr Truffle oil
10
gr Truffle paste
Salt TAT

Dish Ingredients

Jerusalem Artichoke Chips
Red chili slice
Baby spinach
Frisee

How to make Seabass Ceviche

Prepare the ceviche following the recipe .
Prepare the green oil and the truffle lime aioli by following the recipe .
Fry the slices Jerusalem artichokes .
Slice the red chili.
Start plating .

Tips & Tricks

Marinate the fish for 5 min only

Reviews

5.0

From 1 rating

kanaan96

What’s Chefadora?Our Mission Help Centre

Explore

Home Search Android App iPhone App

For Creators

Become an Author Earn Program Contact Us

Our Policies