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Sea Bream Ceviche

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Sunny weather food = Break out the ceviche. It's worth sourcing a good-quality, fresh, sustainable fish for this Peruvian favourite.

I based my version on Felicity Cloake's:

  • 200g skinless seabream fillets, very thinly sliced,
  • combined with generous sea salt +
  • juice of 3 limes +
  • juice of 1/2 orange +
  • a few scrapes of orange zest +
  • 1 finely chopped chilli +
  • 1/2 a thinly sliced red onion

Give it 10 minutes of marination - then combine with 5 thin sliced radishes and a big fistful of coriander leaves.

Fresh.

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