Levrek marin (marinated sea bass)
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.
Ingredients
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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
- 1 sea bass fillet, sashimi grade, deboned and skinned
- 1 pinch of Maldon salt
- 45ml of extra virgin olive oil
- kumquats, thinly sliced
- 3 sprigs of dill
Method
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
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
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
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
- 1 sea bass fillet, sashimi grade, deboned and skinned
Season the fillets with a pinch of salt, and then cover with the ceviche dressing. Remove the lime leaf
- 1 pinch of Maldon salt
To finish, drizzle some olive oil over the dish and garnish with sliced kumquat and the dill sprigs
- 45ml of extra virgin olive oil
- kumquats, thinly sliced
- 3 sprigs of dill
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