Sea Bass Ceviche with Avocado, Mint Oil and Soy Cured Egg Yolk

This week we have a refreshing and vibrant dish that is sure to impress: Sea Bass Ceviche with Avocado, Pomegranate Seeds, and Mint Oil. This delightful recipe combines the delicate flavours of sea bass with the creamy richness of avocado, the tangy citrus juices, and the subtle freshness of mint. Topped with a burst of sweetness from the pomegranate seeds and the crispness of watercress, this dish is light, fresh and perfect for summer.

Serves 4 

Ingredients: 

• 4 Sea Bass fillets 

• 350g Avocado

• 150g Lime juice 

• 50g Orange juice

• 150g Lemon juice 

• 10g Pomegranate seeds 

• 10g Watercress 

• 1 bunch of mint 

• 100ml vegetable oil 

• 4 egg yolks 

• 200ml soy sauce

Method: 

• For the soy cured egg yolks, separate 4 egg yolks from the whites then add to a container with 250ml of soy sauce. Seal the container and place in the fridge for the 8-10 hours.

• For the mint oil blanch the mint in boiling water for around a minute then place into ice water to stop the cooking. 

• With the oven on 100C dehydrate the mint for around an hour. Once the mint is dry, place into a blender with the oil. Blend everything together and then strain through muslin cloth or kitchen towel into a container. 

• For the ceviche, make sure to use very fresh, sushi-grade or frozen then thawed Sea Bass. If the fish is slimy or smells off-putting do not use it.

• Remove the skin of the fillets using a sharp knife and slice into cubes. Add to a bowl with the lime juice, lemon juice, and orange juice. Season with salt then leave for 30 minutes - 1 hour, until the flesh is opaque. 

• To plate, place a circular cookie cutter on a plate. Add thin slices of avocado to the base, before spooning in the ceviche. 

• Top with pomegranate seeds and watercress then drizzle with mint oil!