Suzuki (8pz/pcs) Recipe

Prepare sea bass

Trim and pare the sea bass fillet of any remaining skin or bones. Pat dry with paper towels. Cut the fish into uniform 1.5 cm (about 1/2 inch) cubes; aim for even pieces so acid cooks them uniformly.

Marinate

Place the diced sea bass in a chilled glass or ceramic bowl. Combine the lime juice, lemon juice and fish stock (if using) and pour over the fish until mostly submerged. Add salt, caster sugar and a few grinds of black pepper. Mix gently to coat. Let sit, refrigerated, for 8–12 minutes until the fish becomes opaque but still tender. Stir once after 5 minutes.

Finish ceviche mixture

After cure time, quickly drain about half of the marinade (reserve for making leche de tigre gel). Add the thinly sliced red onion, chopped cilantro and the diced aji amarillo (if using). Toss gently and taste for seasoning; adjust with a pinch more salt or a few drops of lime if needed. Keep chilled until plating.

Make base: combine the reserved marinade and/or the prepared strained leche de tigre to reach 1/2 cup total liquid. Strain through a fine sieve to remove solids so the gel is smooth.

Bloom agar: in a small saucepan whisk the agar-agar powder into 2 tbsp cold water until dispersed. Add the strained leche de tigre mixture and the pinch of salt.

Cook and set: bring the mixture to a gentle boil over medium heat, stirring constantly to dissolve the agar. Boil for 1 minute to activate the agar. Remove from heat and transfer to a shallow container (a small metal tray or dish) and let cool to room temperature, then refrigerate until fully set (about 20–30 minutes).

Form gel: once set, loosen gel from the tray and place into a blender or use a fork to break into small pieces. For a smooth gel texture, pulse briefly to create small cubes/pieces (avoid pureeing to a liquid). Alternatively, use a melon baller or small round cutter to create spheres. Keep refrigerated until plating.

Prepare oil and leaves: pour vegetable oil into a medium saucepan or deep pot to a depth of about 4–5 cm and heat to 180°C (350°F). Rinse and pat the shiso leaves dry thoroughly; any water will cause oil splatter.

Make batter: in a bowl combine the cake flour, cornstarch and rice flour. Add the ice-cold sparkling water all at once and mix very lightly with chopsticks or a fork—the batter should be lumpy and cold. Keep the bowl over a bed of ice or add an ice cube briefly to maintain cold temperature until ready to fry.

Fry shiso leaves: when oil reaches 180°C, dust each shiso leaf lightly with a little flour, dip into the batter to coat (thin film), and carefully lower into the hot oil. Fry 4–6 leaves at a time to avoid overcrowding. Fry for 12–25 seconds, until batter is crisp and pale golden. Remove with a spider/skimmer and drain on paper towels. While still hot, sprinkle lightly with fine sea salt. Repeat until all leaves are done. Keep crisp and warm in a low oven (optional) until plating.

Portioning: this recipe makes eight pieces. For each portion, spoon approximately 1.5 tablespoons of the marinated sea bass ceviche into the center of a small tasting spoon or onto small plates. Distribute portions evenly to make 8.

Add leche de tigre gel: using a small spoon or tweezers, place 2–3 small cubes or a small quenelle of leche de tigre gel atop or beside each ceviche portion. The gel should give a concentrated burst of citrus and savory flavor.

Top with shiso tempura: place one crisp shiso tempura leaf on each portion, either standing slightly upright inserted into the ceviche or laid across for height and texture contrast.

Garnish: finish with a few micro herbs or micro shiso, a tiny edible flower if desired, a light drizzle (a few drops) of extra virgin olive oil and a small pinch of freshly ground black pepper. Serve immediately so the tempura remains crisp.