Sea bream ceviche

With avocado, lime and pink pepper - From

Sea bream

Uncooked Fish

4 portions



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


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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