Sea Bream Ceviche

Total Time: 50 mins

Level: Easy / Medium

Servings: 6 People

Fish cooked in lime juice may sound a little crazy, but ceviche uses the acidity from a LOT of limes to denature the fish until it’s beautifully tender. Plus it’s outrageously refreshing. And healthy. And easy. And unique. It’s basically the perfect dish if you want to clutch on to the last of summertime.

This Peruvian dish is a fusion of the traditional cuisines from the natives of Latin America and the Spanish colonisers from the 1600s.

Our take on this Peruvian delicacy uses avocado and mango, but go wild and get creative with your ceviche! As long as you stick to the 3 must-haves, (fresh fish, citrus juice, and chilli pepper) you can have fun building the rest of the dish around it.

Ingredients

2 Fillets of fresh firm-fleshed fish. We used Sea Bream!
8 Limes
1 Red onion
1 Red chilli pepper
1 Mango
2 Avocados
Crackers, crusty bread or tortillas to serve

Method

Chop the fish into small chunks, add to a bowl, and sprinkle with sea salt. We used sea bream from @celticfishgame because it’s in-season, sustainable, and firm-fleshed! You can use most firm-fleshed fish as long as it’s FRESH.
Squeeze the juice from 8 limes (yes...EIGHT) over the fish. Add chopped onion and chilli, and set aside for 30 mins to marinate.
Cut 2 avocados and 1 mango into cubes. After 30 mins, drain the excess lime juice from the bowl of fish, and add mango, avocado, and a few generous stalks of chopped coriander.
Enjoy with crackers or crusty bread, or for a true taste of Peru, some plantain chips!