Cured sea bass, avocado cream and pickles

Ingredients: Cured sea bass

  • 1 sea bass of approx. 500g
  • 200g salt
  • 200g sugar
  • Phu Quoc island green pepper

Ingredients: Avocado cream

  • 2 avocados
  • 1/2 spring onion
  • 1.5 lemons (juice)
  • salt

Ingredients: Pickles

  • 100g apple vinegar
  • 100g sugar
  • 300g water
  • Green pepper
  • 80g radish
  • 60g celery
  • 120g mini cucumbers

Lubina curada_1


First, fillet the sea bass and remove the bones and skin. Next, cover the fillets with a mixture of salt and sugar (in equal quantities), and the green pepper. Once the fillets are well covered, pack them in the vacuum and let them cure for 30 min. The vacuum helps to accelerate the process. After 30 minutes, rinse out the salt and sugar with plenty of cold water.

For the cream of avocado, cut a medium spring onion in julienne strips and soak in the juice of one and a half lemons. Use the turmix to blend the clean avocados with the spring onion, the lemon juice and the salt until it is a fine cream.

For the pickles, make a base marinade by mixing the vinegar, sugar, water and green pepper, bringing it to the boil and then cooling it.

Cut the radishes, celery and mini cucumbers into thin slices (with the aid of the slicer for great precision) and vacuum pack them with the marinade. This will greatly accelerate the pickling process.

Finally, cut the sea bass into thin slices and serve.