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.
