Sea Bream Ceviche

Total Time:
55 min
30 min
5 min
20 min

4 servings

  • 17 .5 ounces sea bream or sea bass, cut into small cubes
  • Flaked sea salt or Fleur de Sel
  • Piment d'espelette (powdered) or hot paprika
  • Freshly ground black pepper
  • 1 green chile, finely diced
  • 4 radishes, 2 finely diced and 2 thinly sliced
  • Juice of 1 lemon
  • Juice of 1 lime
  • Kosher salt
  • Chili Puree, recipe follows
  • 1/4 cup corn nuts, crushed
  • 1 cup fresh cilantro leaves
  • Chili Puree:
  • 1 orange carrot, peeled and diced
  • 1 stalk celery, diced
  • 1 yellow onion, peeled and diced
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 3 fresh red chiles, seeds removed, diced
  • Juice of 1 lime
  • 4 1/2 tablespoons tomato paste
  • 1/2 teaspoon ground cumin seeds
  • 1/2 teaspoon ground coriander seeds
  • 1/4 teaspoon ground cayenne
  • Season the sea bream with flaked sea salt, piment d'espelette and black pepper in a bowl. Add the chile, diced radishes, lemon juice and lime juice. Let this marinate for 5 minutes at room temperature. Check the seasoning and adjust the salt to your taste.

  • Scoop the ceviche into bowls and garnish with the sliced radishes, little spoonfuls of Chili Puree, corn nuts and cilantro and serve.

Chili Puree:
  • Saute the carrot, celery and onion in the olive oil over low heat until the onions are translucent. Add the garlic and red chiles and saute for 1 minute. Deglaze the pan with the lime juice and add the tomato paste, cumin, coriander and cayenne; stir. Add enough water to just cover the ingredients. Bring to a simmer and cook until the carrots are soft.

  • Puree everything in a blender and pass through a strainer to remove larger pieces.

  • Yield: 1/2 cup

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

Blending Hot Liquids: When blending hot liquids, remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid; that prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times, then process on high speed until smooth.

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    Recipe courtesy of Food Network Kitchen