Sea bream ceviche with pomelo
When pomelo replaces lime, ceviche gains a mellow roundness.
- Prep time: 20 minutes
- Cook time: 15 minutes
Less acidic than lime, pomelo juice gently cures sea bream without masking the delicate flavor of the fish. Red onion, green chili, and fresh cilantro form the classic base of Peruvian ceviche, brightened here by the zesty citrus. A fresh, quick, and stunning dish — as long as you pick ultra-fresh sea bream, bought the same day.
Ingredients
-
sea bream
fillet, ultra-fresh -
pomelo
peeled and cut into segments -
red onion
very finely sliced -
green chili
seeded and chopped -
coriander
fresh, chopped -
avocado
sliced, for plating -
salt
Recipe steps
Prepare the fish
Cut the sea bream fillet into even 1 cm cubes. Place in a cold bowl.
Assemble
Supreme the pomelos and separate the segments. Slice the red onion very thinly. Chop the green chili and cilantro. Add everything to the bowl. Mix gently.
Marinate (15 min)
Cover and let marinate for 15 minutes in the refrigerator. The fish will change color: that’s normal.
Serve
Season with salt just before serving. Plate with avocado slices on the side.
Tips and variations
- The sea bream has to be ultra-fresh: buy it the same day.
- Don’t marinate longer than 20 minutes, or the fish will turn too firm.
- Variation: swap the sea bream for salmon or scallops.
