Yuzu and sea bass ceviche

45 minutes


  • 4 fresh yellow yuzus
  • 150g of sea bass
  • 1 bunch of coriander, small
  • 1 red chilli, sliced
  • 2 shallots, short, finely diced
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • 2 slices of bread


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
Pick 25–30 coriander leaves from the stalks and roughly chop them – not too finely
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
A couple of minutes before serving, toast the bread. Divide the ceviche between two plates and serve with toast