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Empty CartSea Bass and Peach Ceviche
- Duration: 30 min
- Amount: 4 People
Ingredients
Method
Begin by filleting the fresh sea bass and slicing the fillets into thin, even pieces. Keep chilled until ready to assemble.
To prepare the emulsion, place the diced cucumber, lime juice, a generous pinch of sea salt flakes, fresh basil leaves and a drizzle of extra virgin olive oil into a blender. Blend until smooth, then pass through a fine sieve to obtain a silky, vibrant green liquid.
Slice the ripe peach into thin wedges, ensuring they retain their shape and texture.
To assemble the dish, arrange the sea bass and peach slices alternately in a shallow bowl or deep plate. Carefully spoon over the cucumber and basil emulsion. Finish with samphire, thin slices of fresh chilli and a few fresh herbs for added colour, texture and freshness.
Serve immediately.