2. SCALLOP, SEABASS & SAMPHIRE CEVICHE WITH THE FOOD BUSKER

2. SCALLOP, SEABASS & SAMPHIRE CEVICHE WITH THE FOOD BUSKER
 
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Ingredients

Ingredients
Method
 
  • 2 King scallops roe discarded
  • 2 Sea Bass fillets
  • A good pinch of Samphire
  • 1 small red onion finely diced
  • Bunch coriander
  • Juice of 3 limes
  • Juice of ¼ orange
  • 1 red chilli finely diced
Skin the sea bass and cut, along with the scallops, into 5mm slices. Sprinkle with sea salt and leave for 10 minutes.

Once this is done place the fish along with the onion, samphire and chili into the juice of the lime and orange. Leave for 5 minutes then add the coriander and drain.

Serve

2. SCALLOP, SEABASS & SAMPHIRE CEVICHE WITH THE FOOD BUSKER

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alt

This recipe was uploaded by FoodTube

 
 

Method


Skin the sea bass and cut, along with the scallops, into 5mm slices. Sprinkle with sea salt and leave for 10 minutes.

Once this is done place the fish along with the onion, samphire and chili into the juice of the lime and orange. Leave for 5 minutes then add the coriander and drain.

Serve
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