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Recipe courtesy of Braden Perkins

Sea Bream Ceviche

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  • Level: Intermediate
  • Total: 55 min (includes marinating time)
  • Active: 35 min
  • Yield: 4 servings
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Ingredients

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

Directions

  1. 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.
  2. Scoop the ceviche into bowls and garnish with the sliced radishes, little spoonfuls of Chili Puree, corn nuts and cilantro and serve.

Chili Puree:

Yield: 1/2 cup
  1. 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.
  2. Puree everything in a blender and pass through a strainer to remove larger pieces.
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