Levrek marin (marinated sea bass)

  • 2
  • 30 minutes plus 2-12 hours for marinating the onion

This marinated sea bass recipe from Esra Muslu is inspired by ceviche, a dish of raw seafood lightly cured in citrus juice. It is garnished with slivers of kumquats, sprigs of dill, and plenty of olive oil. Although the citrus juice is acidic enough to cure the fish, it won't cook it, so be sure to use sea bass that is safe to be eaten raw.

First published in 2022

Ingredients

Metric

Imperial

Ceviche dressing

  • 2 red onions, finely chopped in a food processor
  • 50ml of white balsamic vinegar
  • 2 lemons, zested and juiced
  • 3 limes, zested and juiced
  • 1 makrut lime leaf
  • 2g of Maldon salt
  • 30ml of extra virgin olive oil

Plating

Method

1

Take the finely chopped red onion and squeeze out all of its juice using a muslin cloth, clean tea towel, or a fine mesh strainer. Once strained, combine the remaining puree and the white balsamic acid

  • 2 red onions, finely chopped in a food processor
  • 50ml of white balsamic vinegar
2

Let the red onion and balsamic mixture sit in the fridge for a minimum of 2 hours, but preferably overnight, until the colour turns a pinkish purple

3

After the colour has changed, add the rest of the ceviche dressing ingredients and mix well to combine

  • 2 lemons, zested and juiced
  • 3 limes, zested and juiced
  • 1 makrut lime leaf
  • 2g of Maldon salt
  • 30ml of extra virgin olive oil
4

Slice the sea bass fillet into pieces about 1/4 inch thick, and arrange the slices on a plate, ensuring that each slice is separate

5

Season the fillets with a pinch of salt, and then cover with the ceviche dressing. Remove the lime leaf

6

To finish, drizzle some olive oil over the dish and garnish with sliced kumquat and the dill sprigs

First published in 2022

Having grown up in Istanbul and opened a series of restaurants there, Esra Muslu relocated to London in 2017, where she made it her aim to showcase the regionality of Turkish cuisine through her food.

Get in touch

Please sign in or register to send a comment to Great British Chefs.