QWEHLI® SEA BASS CEVICHE

By Chef Chris Salans

Mozaïc – Bali

One day before:

Sea bass ceviche (done 1 day before)

TIGER’S MILK PREPARATION

• 320 g onions

• 400 g imported celery

• 20 g garlic

• 80 g ginger

• Coriander stems

• A pinch of salt

• A pinch of sugar

• Kemangi lemon basil

Mix everything in the Thermomix®. Allow to infuse 15 minutes then strain. Put into ice cube molds and freeze.

On the day:

CURE THE SEA BASS

Defrost the fish 20 minutes before marinating it by putting it in room temperature water still inside the vac bag – DO NOT OPEN the bag. For a fillet of 900 g remove the skin from the fish and marinate the fish in a mix of coarse sea salt and white sugar (1/4 sugar for coarse salt) for 6 minutes. Rinse the fillet, pat dry, wrap in paper towel (NOT PLASTIC WRAP) and allow to dry in the chiller for 2 hours.

CEVICHE SAUCE

• 200 g tiger’s milk ice cubes

• 80 g raw sea bass

• 100 g lime juice

• 300 g Kara® coconut milk

• 2 pieces of bird chili

• A pinch of salt

Blend all the ingredients together and serve in shot glasses. Keep chilled.

METHOD

Slice the sea bass 3 to 4 mm thick (not too thin). Garnish with all ingredients above and serve with tiger’s milk on the side.

SERVING

Cured sea bass

Santagata olive oil

Chili oil

Sea salt