Seabass, carrot and courgette ginger ceviche
Seabass, carrot and courgette ginger ceviche
Tools
Ingredients
250 g seabass fillets-skinned
1 zucchini
1 carrots
1/2 spring onion
1/2 bunch fresh coriander
1 lime juice
4 tbsp extra virgin olive oil
1/4 tsp sea salt
Step by step
Attach the Spiralizer to the KitchenAid Stand Mixer. Center the carrot on the fruit and vegetable skewer. Attach the peeling blade and fine spiralizing blade.
Turn Speed Control Lever to 4 and process until blade reaches the end of the carrot . Repeat with the second carrot.
Remove the remaining part of the carrot from the skewer and place the zucchini. Remove the peeling blade and turn mixer to speed 4 repeating the procedure until done.
Slice the seabass fillets into fine stripes and place them into a bowl with the spiralized vegetables
Add the lime juice, the chopped coriander, the spring onion and grated ginger.
Toss the spiralized vegetables and fish with 4 tablespoons of oil and ¼ teaspoon of salt.
Cool and store in refrigerator for at list 30 minutes before serving with a drizzle of extra coriander leaves.
Add additional taste with 2 tablespoons of raspberries vinegar combined with the oil and salt dressing.
