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Levrek Marine

Serves: 2

Cooking time: 50mins

Difficulty: Easy

Difficulty

For the cured sea bass:

  • 400g Sea bass pin-boned, skinned and filleted, thinly sliced
  • 20g salt
  • 15g sugar
  • ½ zest of lemon
  • ½ zest of lime
  • ¼ of a green chili, diced
For the basil oil:
  • 1 bunch fresh basil for every 100ml olive oil
To plate:
  • ½ lemon juice
  • ½ lime juice
  • 10ml ginger juice
  • 2 segments of grapefruit, diced
  • Pinch of za’atar
  • Few slices of fennel
  • Drizzle of basil oil

This Turkish version of ceviche by Hus Vedat of Yosma uses the acidity of citrus fruits to cure the fish. You find this classic dish in Istanbul meyhanes, where the fish tends to be cured overnight. This recipe calls for a 20 minute cure to ensure freshness, and adds a touch of chilli to give it a kick.

For a truly authentic serve, pair with raki, Turkey’s national drink, which is aniseed flavoured and made from twice distilled grape, fig or plum pomace – it’s a must have tipple around any table served with ice and topped with sparkling water. The perfect conversation starter.

1. First, mix together the salt, sugar, chilli, lemon and lime juice in a bowl. Add in the sliced fish & leave for 45 minutes

2. To make the basil oil, blitz the basil and oil together in a food processor, then slowly heat up to 70 degrees in a pan. Strain and bottle to store.

3. To serve, take the sea bass from the marinade and place the pieces of fish, flat, around the plate almost touching one another. Place the diced grapefruit on top of the fish, randomly yet evenly spaced. Next, place the slices of fennel on top on top of the fish, in a similarly spaced fashion.

4. Mix the citrus juices and ginger juice, and drizzle over the fish. Drizzle over the basil oil and sprinkle a pinch of za’atar over to finish

Ingredients

For the cured sea bass:

  • 400g Sea bass pin-boned, skinned and filleted, thinly sliced
  • 20g salt
  • 15g sugar
  • ½ zest of lemon
  • ½ zest of lime
  • ¼ of a green chili, diced
For the basil oil:
  • 1 bunch fresh basil for every 100ml olive oil
To plate:
  • ½ lemon juice
  • ½ lime juice
  • 10ml ginger juice
  • 2 segments of grapefruit, diced
  • Pinch of za’atar
  • Few slices of fennel
  • Drizzle of basil oil

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