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Cut the sea bass into 1.5cm cubes. Cure sea bass with 2% yuzu kosho in a vacuum bag for 2 hours.
Slice the shallot into 2mm rings using a mandoline. Prepare pickling liquid by mixing the rice vinegar, sugar and kombu together in a bowl. Let it sit for 2 hours for all the kombu to be infused. Then add the shallot rings and leave to pickle overnight.
Char the tomato skin using a blow torch and then peel the skin off. Cure the tomatoes by adding 2% salt and 1% sugar.
Add all ingredients for the Yuzu Ceviche Vinaigrette into a blender and blend well until it’s fully homogenised.
Boil the chives in salted boiling water. Once boiled, chill them in iced water and then squeeze out excess water. Cut boiled chives into small pieces and place them in a blender with the grapeseed oil. Blend well and then pass it through a muslin cloth.
Mix together the cured sea bass with the cured tomatoes and pickled shallots and place on a plate. Top the ceviche with the char caviar and then garnish with some coriander cress and red radish discs. Mix together yuzu vinaigrette with chive oil and then pour it alongside the ceviche.