Sea bass crudo with sea buckthorn aguachile
4 servings
15 minutes
Vladimir Chistyakov, chef of Buro TSUM, shared the recipe with us.
Calories169.5kcal
Proteins15.3grams
Fats8.9grams
Carbohydrates6.5grams
Sea bass fillet
320
g
Lime juice
50
ml
Lime zest
2
g
Sea buckthorn
200
g
Ginger
5
g
Bell pepper
70
g
Chili pepper
2
g
Vegetable oil
15
ml
Ice
1
pc
Mango puree
40
g
Cucumbers
to taste
Radish
to taste
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.
- Lime juice: 50 ml
- Lime zest: 2 g
- Sea buckthorn: 200 g
- Ginger: 5 g
- Bell 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.
- Sea bass fillet: 320 g
- Cucumbers: to taste
- Furikake seasoning: 2 g
- Radish: to taste
