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  • Serves 2
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Cure your seafood with something a little different using this yuzu and sea bass ceviche recipe. Yuzu is a citrus fruit commonly used in Asian cooking in a similar way to lemon, but with its own unique fragrance and flavour. By combining yuzu with umami-rich sea bass and fresh herbs and spices, you will create a ceviche dish that will not soon be forgotten.

Recipe courtesy of Great British Chefs.


4 fresh yellow yuzu
150g of sea bass
1 bunch of coriander, small
1 red chilli, sliced
2 shallots, short, finely diced
1/2 tsp salt
1/4 tsp white pepper
2 slices of bread


  1. Use a fine microplane grater to zest one of the yuzu. Halve and juice all four. Skin the sea bass, make sure all bones have been removed and dice the fillet into half-centimetre cubes.
  2. Pick 25–30 coriander leaves from the stalks and roughly chop them – not too finely.
  3. Pour the yuzu juice into a bowl and mix in the sea bass, coriander leaves, chilli, shallots, salt and white pepper. Leave the ceviche to marinate for 30 minutes.
  4. A couple of minutes before serving, toast the bread. Divide the ceviche between two plates and serve with toast.