SEABASS CEVICHE WITH BANANA EMULSION AND LEMON GRASS
200 gr fresh sea bass
1 lemon zest
4 ice cubes
1 oz of lemon juice
2 oz lemon grass oil
Pickle red onion
1 sweet pepper
Pinch of black sesame seed
- Deseed and cut in julienne the sweet pepper, dice the avocado and set aside. Slice the fish, add to a bowl, then cover with salt and ice and place it in the fridge until needed. Squeeze the lemon juice and add 1 tbsp of lemon grass oil. Mix it well and place in the fridge to chill.
- For the emulsion: mix in the blender the banana, 1 oz of lemon juice, jalapeño as much as you like, salt and pepper and slowly drizzle the lemon grass oil.
- You can assemble the ceviche just before your guests are ready to eat, but it’s important that you don’t leave the fish marinating for too long – you don’t want the acids in the juices to cook the fish. Pour the lemon dressing over the fish mixture and immediately mix it up. Leave it to sit for about 1 minute while you lay out the plates.
- Plate the sea bass with some of the juice, add the sweet peppers, the avocado, the pickle red onion and the black sesame seed. Pour the banana emulsion around the ceviche.
Check out the video here.