Clam and Seabass Ce­viche

Exquisite Taste - - Up Close & Personal -


• 90g sea bass

• 20g steamed clams

• olive oil

• 30ml lemon juice

• 10g fresh co­rian­der, chopped

• 5g red onion, sliced

• 10g red bell pep­per, juli­enned

• 10g yel­low bell pep­per, juli­enned

• 10ml fish stock

• 3g salt

• 2g pep­per

• sweet potato, steamed


1. Cut sea bass and steamed clams into small ½ inch cubes and trans­fer to a medium sized bowl.

2. Add in olive oil, lemon juice, fresh co­rian­der leaves, red onion, fish stock, bell pep­pers, Ba­li­nese ar­ti­san sea salt and freshly cracked black pep­per.

3. Gen­tly stir to com­bine, make sure in­gre­di­ents are well coated in cit­rus juice and well mar­i­nated. Leave to marinate un­til seafood is well cured.

4. Serve on clam shells and gar­nish with a slice of steamed sweet potato.

Newspapers in English

Newspapers from Indonesia

© PressReader. All rights reserved.