Seabass and Seabuckthorn Ceviche

Seabuckthorn Salsa

1 pint – 4 servings

Regalis Foods
Lime Juice 150 grams
Ice 100 grams
Ginger 30 grams
Lemongrass 25 grams
Celery 30 grams
Turmeric 15 grams
Habanero Chile 5 grams
Garlic 3 grams
$link 8 grams
The Preparation

Using a blender, blend all ingredients until smooth and pass through a colander into a container, keep refrigerated until served.

To Serve:

Regalis Foods
$link or Rose Snapper 1 loin
Julienned Red Onion 1/4 cup
Chopped Cilantro (including stems) 1/4 cup
<a href="/search?type=product&amp;q=O-med+Arbequina" class="text-decoration-underline">O-med Arbequiña Extra Virgin Olive Oil</a> 2 tbsps
$link As needed

To Assemble:

Regalis Foods

1. Cut the fish into ½ x ½ inch cubes and place into a mixing bowl.

2. Sprinkle fish with flor de sal and let sit for 5 minutes.

3. Add onions and salsa, let the ingredients sit for 2 more minutes.

4. Serve ceviche into chilled bowls, pour a little olive oil over fish.

5. Garnish with cilantro and sea urchin tongues.

6. Adding avocado slices and eating the ceviche with tostadas will make it even better.