Tropical flavours with your sea bass ceviche
Just imagine this. Sea bass ceviche, coconut, lime and chilli, avocado mousse and plantain crisps… Sumptuous! The new starter from Head Chef, Marcus Verberne, is now available in the lounge.
“I marinated the thinly sliced seabass for a matter of minutes in lime juice and coconut milk with chilli and coriander. The addition of shaved fresh coconut lends a light sweetness and lovely fresh texture”.
Plantain crisps and sea bass ceviche?
Yes, definitely, use your fingers, dive into the ceviche with the plantain crisps!
Those ingredients are perfectly complimentary, and you will feel like you are just relaxing and having your apéritif on a tropical beach, after a lovely day in the sun, enjoying this explosion of textures and flavours.
Now you can sit down and relax, you are at 67 Pall Mall…
With the warm weather imminent, what better than a light healthy ceviche and a chilled glass of Torrentés from Argentina to complement?
Terry Kandylis, our Head Sommelier, recommends:
2017 Torrontés, Estate, Quara, Cafayate, Argentina, @ £40.00 per bottle
This is a classic Torrontes from the high altitude areas of Cafayate valley in the Salta region of Argentina. Being a genetic crossing of Listán Prieto & Muscat of Alexandria varieties, is quite an aromatic & expressive white wine, grapey, fruity and floral, with notes of roses and white flesh fruit.
In the mouth, the first impact is almost sweet, highlighting the ripeness of fruit. It´s medium-bodied, fresh and smooth. Its fruity aftertaste compliments well the exotic aromatics of the dish and diminishes the light spicyness, while its delicate palate matches well the lightness of the fish.