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

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

Home » Lazarte » 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.

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