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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
CaloriesProteinsFatsCarbohydrates
169.5
kcal
15.3g
grams
8.9g
grams
6.5g
grams
Ingredients
4servings
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
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:
    1. Lime juice: 50 ml
    2. Lime zest: 2 g
    3. Sea buckthorn: 200 g
    4. Ginger: 5 g
    5. Bell pepper: 70 g
    6. Chili pepper: 2 g
    7. Vegetable oil: 15 ml
    8. Ice: 1 piece
    9. 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:
    1. Sea bass fillet: 320 g
    2. Cucumbers:  to taste
    3. Furikake seasoning: 2 g
    4. Radish:  to taste

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