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- Emune 8 tapas tomatoes (about 15 seconds in boiling water, cool in ice water and peel) and confit the remaining 8 for 40 min with olive oil and coarse sea salt in a 90° oven.
- Cut the sea bass into cubes and marinate them for 15' in the lime juice, olive oil and grated ginger. Season with salt and pepper.
- Strain off the excess juice.
- Mix with the sliced avocado and chopped coriander and put on a plate.
- Finish with the candied and tapas tomatoes cut in half, a few leaves of cilantro and the puffed sesame.
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Ingredients
for
4
persons
person
16 tapas tomatoes
Olive oil
Coarse sea salt
200 g sea bass
1 piece of ginger
Juice of 3 limes
1 avocado
Coriander
Puffed white & black sesame seeds
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Discover the worldly flavour of our Frieda tomatoes
60
minus
- Emune 8 tapas tomatoes (about 15 seconds in boiling water, cool in ice water and peel) and confit the remaining 8 for 40 min with olive oil and coarse sea salt in a 90° oven.
- Cut the sea bass into cubes and marinate them for 15' in the lime juice, olive oil and grated ginger. Season with salt and pepper.
- Strain off the excess juice.
- Mix with the sliced avocado and chopped coriander and put on a plate.
- Finish with the candied and tapas tomatoes cut in half, a few leaves of cilantro and the puffed sesame.
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- Emune 8 tapas tomatoes (about 15 seconds in boiling water, cool in ice water and peel) and confit the remaining 8 for 40 min with olive oil and coarse sea salt in a 90° oven.
- Cut the sea bass into cubes and marinate them for 15' in the lime juice, olive oil and grated ginger. Season with salt and pepper.
- Strain off the excess juice.
- Mix with the sliced avocado and chopped coriander and put on a plate.
- Finish with the candied and tapas tomatoes cut in half, a few leaves of cilantro and the puffed sesame.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.