Sea-Bae: Seabass Ceviche with a Banana Lemon Grass Emulsion

Succulent, fresh, and flavour forward- three phrases I would use to describe the amazing Seabass Ceviche recipe outlined below.

I cannot however take credit for this full recipe as I was guided by a Colombian private chef on the banana emulsion sauce (all him)- something I thought I would hate at first that turned out to be the heart of the dish.

(Recipe for 2 Servings)

• 200 gr fresh sea bass

• 2 lemons

• 1 lemon zest

• 4 ice cubes

• 1 banana

• 1 oz of lemon juice

• 2 oz lemon grass oil

• Pickle red onion

• 1 avocado

• 1 sweet pepper

• Pinch black sesame seed • Jalapeño

• Salt

• Pepper

First Steps;

1. Deseed and cut in julienne the sweet pepper, and dice the avocado, set aside.

2. Slice the fish thinly, add to a bowl, then cover with salt and ice and place it in the fridge until needed.

3. Squeeze the lemon juice and add 1 tbsp of lemon grass oil. Mix it well and place in the fridge to chill.

Love this part because you see how the citrus from the lemon and the ice "cook" the fish.

For the emulsion:

1.) Mix in the blender the banana, 1 oz of lemon juice, jalapeño as much as you like, salt and pepper and slowly drizzle the lemon grass oil. (If you like it spicy like I do- add 2 full jalapeno peppers)

Once that step is complete, you can assemble the ceviche just before your guests are ready to eat, but it’s important that you don’t leave the fish marinating for too long – you don’t want the acids in the juices to overcook the fish.

Then proceed to pour the lemon dressing over the fish mixture and immediately mix it up.

Leave it to sit for about 1 minute while you lay out the plates.

Plate the sea bass with some of the juice, add the sweet peppers, the avocado, the pickle red onion and the black sesame seed. Pour the banana emulsion around the ceviche.

Your plate will look 5star once you drizzle that emulsion around the plate- TA DA _ Master Chef anyone?!