Sea bream ceviche

With avocado, lime and pink pepper - From pandespani.com

Sea bream

Uncooked Fish

4 portions

INGREDIENTS


Preparation

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 1/2 teaspoon of fresh mint, chopped
1/2 teaspoon of salt
1/2 teaspoon of white sugar
1 teaspoon pink pepper, not ground
1/4 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
1/2 teaspoon of salt and white pepper
1 large ripe avocado
Leaves of fresh coriander and mint, lime zest and pink peppers for the serving

Sea bream

Uncooked Fish

EXECUTION

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.

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