Recipe courtesy of Braden Perkins
Sea Bream Ceviche
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 263
- Total Fat
- 8
- Saturated Fat
- 1
- Carbohydrates
- 23
- Dietary Fiber
- 5
- Sugar
- 8
- Protein
- 29
- Cholesterol
- 62
- Sodium
- 741
- Total: 55 min (includes marinating time)
- Active: 35 min
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
- 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.