Sea bass ceviche with avocado cream and spring onion fritters

Preparation time
less than 30 mins

Cooking time
less than 10 mins

Serves
Serves 2


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the sea bass ceviche

  • 2 x 300g/10½oz sushi-grade sea bass fillets, skin removed and very thinly sliced
  • 2 tbsp olive oil
  • 2 limes, juice only
  • 2 shallots, finely chopped
  • 1 bunch fresh chives, snipped

For the spring onion fritters

  • 1 small potato, peeled and grated
  • 4 spring onions, chopped
  • 1 tsp fresh tarragon, chopped
  • 1 knob fresh root ginger, peeled and grated
  • 1 garlic clove, grated
  • 3–4 tbsp chickpea (gram) flour

For the avocado cream

  • 1 avocado, peeled and stone removed
  • 1 lime, juice only
  • splash green Tabasco sauce
  • 1 garlic clove, chopped
  • salt
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