Here is a recipe for Sea Bass Ceviche with Pomelo:

Sea Bass Cevice With Pomelo from MasterChef, The Finalists by Dale Williams, Natalie Coleman, Larkin Cen, published in hardback by Absolute Press. Picture: PA Photo/Absolute Press.
Sea Bass Cevice With Pomelo from MasterChef, The Finalists by Dale Williams, Natalie Coleman, Larkin Cen, published in hardback by Absolute Press. Picture: PA Photo/Absolute Press.

Ingredients

ingredients

(Serves 4)

4 large sea bass fillets, skinned and pin-boned

2 pomelos

Juice of 2 limes

1 red chilli, finely chopped

4 spring onions, finely chopped

1tbsp finely chopped coriander

Coriander and rose sea salt (or any other sea salt infused with coriander)

Pepper

Method

Cut the fish into thin strips and place in a large bowl. Set aside. Peel one of the pomelos (be sure to remove the white pith) Cut out the segments from the membrane. Juice the other pomelo.

Add the pomelo juice to the sea bass along with the lime juice, chilli, spring onions and coriander. Season to taste with the coriander and rose sea salt and black pepper, then leave in the fridge for five to 10 minutes.

To serve, mix the pomelo segments into the sea bass ceviche.