Ceviche of sea bass with coriander and pea cress
Here’s how it works:
Cut the fish fillets into 1-2 cm cubes, season with salt, add the juice and zest of the limes and blood orange, chili, spring onion, shallots and leave to infuse for at least 10 minutes. Season to taste with coconut milk, coriander, salt and pepper.
Divide into 4 bowls with the juice and garnish with sliced avocado, diced cucumber, sesame seeds, soybeans, Chioggia turnip, pea cress, lemon oil and blood orange segments.
Herbeus tip: To emphasize the coriander taste, you can also use a cup of Micro Greens coriander instead of the classic coriander. For a particularly intense flavor, the ceviche can be refined with perilla green cress.
Recipe by Markus Brunner, chef de cuisine at “joma”, Figlmüller Vienna.
What you need for 4 people:
- 400 g skinless sea bass fillet, boneless
- 2 finely chopped shallots
- 1 chopped spring onion
- 1/4 cucumber cut into cubes
- 1 avocado quartered, peeled
- 50 g blanched soybeans
- 1 bunch of chopped coriander
- 1 cup pea cress
- 1 piece Chioggia turnip, finely sliced
- 3 limes (grated zest and juice)
- 1 blood orange (fillets and juice)
- 2 red Thai chillies deseeded and finely sliced
- Sea salt, white ground pepper
- 4 tbsp coconut milk
- 1 tsp roasted sesame seeds
- lemon oil
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