Sea bream ceviche
With avocado, lime and pink pepper
30 minutes plus 1 to 1 ½ hour at fridge, depending on how “cooked” you want your fish to be. You will need a well-sharpened knife for the filleting of the fish and a fish bone tweezers to remove the pin bones. If you want to speed up the process, you can put half a lemon juice instead of the juice from 1 lime. In this case, 1 hour would be more than sufficient.
Ingredients (for 4-6 people):
1 fresh sea bream Fish from Greece cleaned and filleted.
Juice from 2 limes (120 ml) and zest from 1 lime.
1 ½ teaspoon of fresh mint, chopped
½ teaspoon of salt
½ teaspoon of white sugar
1 teaspoon pink pepper, not ground
¼ teaspoon white pepper, ground
For the coriander oil, the vinaigrette and the avocado sauce:
150 ml olive oil
20g coriander (1/4 of a bunch), chopped
Juice from 2 limes (shared in half) and zest
½ teaspoon of salt and white pepper
1 large ripe avocado
Leaves of fresh coriander and mint, lime zest and pink peppers for the serving
Prepare the lime juice mix for the marinade:
In a bowl, mix all the ingredients from the first group (lime juice and/or lemon juice, mint, salt, sugar, peppers, zest) except of the fish.
Prepare the sea bream – filleting:
Fillet it, remove the skin and cut it in relatively thin slices.
In a bowl, pour some of the lime juice mix and then make a layer from the fish, about a third from all of them. Repeat the same process twice more and finish with the lime juice-peppers mix. Cover with membrane and put it on the fridge for 1 hour.
Prepare the coriander oil:
In a small pot, put the olive oil with the chopped fresh coriander and cook at medium (to low) heat. Once the mix starts to heat, stir for 20-30 seconds and after approximately a minute, remove the pot from the heat. The oil must not boil.
Finalize the olive oil and lime vinaigrette:
Leave the olive oil to cool for 5 minutes and then put it in the blender. Strain the coriander oil in a bowl and add the juice from half a lime and white pepper. Taste and adjust the flavor.
Prepare the avocado sauce and the balls:
Cut the avocado in half, take out the seed and cut the 1/3 of it in small cubes or create small balls with a proper round instrument. Put them in a bowl and pour some lime juice to help them preserve their color.
Put the rest of the avocado in the blender and add 2-3 spoons of coriander oil, the juice from the other lime, half a teaspoon of salt and pepper. Shake it in order to give it a creamy texture.
Finalize the sea bream ceviche with avocado:
In a large plate, spread the avocado sauce and the coriander leaves on top of it. Take the fish fillets out of the marinade one by one with a fork, strain them a bit and put them in the plate in a single layer.
Share the avocado balls and pour over the olive-lime vinaigrette. Add some whole mint leaves, coriander, pink peppers and lime zest.
If you want to make sea bream ceviche with avocado in a canape:
Use toasted slices of bread, with no crust. Cut the slices in 4 and put in each base the ingredients in the same order: avocado cream, fresh coriander leaves, sea bream fillet, avocado, etc., and some drips of the oil-lime vinaigrette.