Great British Chefs asks for your consent to use your personal data to:
Personalised ads and content, ad and content measurement, audience insights and product development devices
Store and/or access information on a device
Your personal data will be processed and information from your device (cookies, unique identifiers and other device data) may be stored by, accessed by and shared with third-party vendors, or used specifically by this site or app.
You can withdraw your consent at any time by using 'Cookie Settings' button at the bottom of the page.
Rachel Walker's simple and refreshing sea bass ceviche recipe uses fresh yellow yuzu to inject a delightful zing, paired with warming chilli, shallot and coriander.
Use a fine microplane grater to zest one of the yuzus. Halve and juice all four. Skin the sea bass, make sure all bones have been removed and dice the fillet into half-centimetre cubes
2
Pick 25–30 coriander leaves from the stalks and roughly chop them – not too finely
3
Pour the yuzu juice into a bowl and mix in the sea bass, coriander leaves, chilli, shallots salt and white pepper. Leave the ceviche to marinate for 30 minutes
4
A couple of minutes before serving, toast the bread. Divide the ceviche between two plates and serve with toast