Sea bass crudo with sea buckthorn aguachile

4 servings

15 minutes

Vladimir Chistyakov, chef of Buro TSUM, shared the recipe with us.

Energy value per serving

• Calories: 169.5
• Proteins: 15.3g
• Fats: 8.9g
• Carbohydrates: 6.5g

Ingredients

• Sea bass fillet: 320 g
• Lime juice: 50 ml
• Lime zest: 2 g
• Sea buckthorn: 200 g
• Ginger: 5 g
• Sweet pepper: 70 g
• Chili pepper: 2 g
• Vegetable oil: 15 ml
• Ice: 1 pc
• Mango puree: 40 g
• Cucumbers: to taste
• Furikake seasoning: 2 g
• Radish: to taste

Cooking steps

1. First, make the aguachile sauce. Blend all ingredients except for the sea bass until smooth. You will need 100 grams of sauce per serving.

   Required ingredients:

   • Lime juice: 50 ml
   • Lime zest: 2 g
   • Sea buckthorn: 200 g
   • Ginger: 5 g
   • Sweet pepper: 70 g
   • Chili pepper: 2 g
   • Vegetable oil: 15 ml
   • Ice: 1 piece
   • Mango puree: 40 g

2. Slice fresh sea bass fillet into thin slices and arrange on plates. Add aguachile sauce. Garnish with slices of fresh cucumber and radish on top. Sprinkle with furikake seasoning.

   Required ingredients:

   • Sea bass fillet: 320 g
   • Cucumbers:  to taste
   • Furikake seasoning: 2 g
   • Radish:  to taste