Sea bass ceviche with avocado cream and spring onion fritters

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