Serves: 10
 
Method

• Skin the Sea Bas en cut the fillet in slices.
• Marinade the fillet with "Leche de Tigre".
• Peel the beet root and cut in thin slices. Roast them shortly with salt & olive oil.
• Divide the grapefruit in segments.
• Prepare your batter and fry de gambas for 3 minutes.
• Drain the Ceviche and plate up.

 
Ingredients:

• Product
• Asian batter Grams 200
• Water Ml 200
• Gambas 16-20 Pieces 10
• Sriracha mayo  Grams 180
• Grapefruit Pieces 1
• Chioggia beet root  Pieces 1
• Sea bass fillet Grams 900
• Leche de tigre Grams 250

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