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

Ingredients

• 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.