Seabream Ceviche, Cilantro and Lime Marinade by @simonauscher

15 min

2 servings

🐟

2 fillets

Seabream fillet

🌿

1 small bunch

Cilantro

🧄

1 clove

Garlic

🍋

60 ml

Lime

🍊

30 ml

Orange

🌶️

15 cm

Green chili

🫙

5 ml

Fennel seed

🥥

150 ml

Coconut milk

🫒

50 ml

Olive oil

🧅

0.25

Red onion

🍅

0.5

Tomato

🧂

1.5 g

Salt

⚫

0.5 g

Pepper

  1. Juice
    • lime juice
    • orange juice

    Juice the limes and the half orange to obtain 60 ml lime juice and 30 ml orange juice.

  2. Chop
    • green chili pepper
    • garlic clove

    Roughly chop 5 cm of green chili pepper and peel the garlic clove.

  3. Blend
    • fresh cilantro
    • garlic clove
    • green chili pepper

    Blend the fresh cilantro, garlic clove, 5 cm green chili pepper, fennel seeds, lime juice, orange juice, coconut milk, and olive oil until smooth.

  4. Strain

    Strain the blended marinade through the fine mesh strainer for a smooth sauce, or leave it unstrained for a thicker and more intense texture.

  5. Cut
    • sea bream fillets

    Cut the sea bream fillets into bite-sized cubes.

  6. Pour
    • sea bream fillets

    Pour enough cilantro-coconut marinade over the sea bream cubes to fully submerge them.

  7. Marinate
    • sea bream fillets

    Marinate the sea bream in the refrigerator for 5 minutes.

  8. Dice
    • red onion
    • tomato
    • green chili pepper

    Finely dice the red onion, half tomato, and remaining 5 cm green chili pepper.

  9. Fold
    • red onion
    • tomato
    • green chili pepper

    Fold the diced garnish into the marinated ceviche and season with salt and black pepper.

  10. Serve

    Serve the ceviche immediately while the fish is chilled and lightly cured.

Seabream Ceviche, Cilantro and Lime Marinade by @simonauscher

15 min

2 servings

🐟

2 fillets

Seabream fillet

🌿

1 small bunch

Cilantro

🧄

1 clove

Garlic

🍋

60 ml

Lime

🍊

30 ml

Orange

🌶️

15 cm

Green chili

🫙

5 ml

Fennel seed

🥥

150 ml

Coconut milk

🫒

50 ml

Olive oil

🧅

0.25

Red onion

🍅

0.5

Tomato

🧂

1.5 g

Salt

⚫

0.5 g

Pepper

Preparation Steps

  1. Step 1/10

    Juice the limes and the half orange to obtain 60 ml lime juice and 30 ml orange juice.

    🍋lime juice
    🧃orange juice
    🍋citrus juicer
    🥣mixing bowl

  2. Step 2/10

    Roughly chop 5 cm of green chili pepper and peel the garlic clove.

    ⚫green chili pepper
    🧄garlic clove
    🔪chef's knife
    🪵cutting board

  3. Step 3/10

    Blend the fresh cilantro, garlic clove, 5 cm green chili pepper, fennel seeds, lime juice, orange juice, coconut milk, and olive oil until smooth.

    🌿fresh cilantro
    🧄garlic clove
    ⚫green chili pepper
    🫙fennel seeds
    🍋lime juice
    🧃orange juice
    🥥coconut milk
    🫒olive oil

  4. Step 4/10

    Strain the blended marinade through the fine mesh strainer for a smooth sauce, or leave it unstrained for a thicker and more intense texture.

    🧺fine mesh strainer
    🥣mixing bowl

  5. Step 5/10

    Cut the sea bream fillets into bite-sized cubes.

    🐟sea bream fillets
    🔪chef's knife
    🪵cutting board

  6. Step 6/10

    Pour enough cilantro-coconut marinade over the sea bream cubes to fully submerge them.

    🐟sea bream fillets
    🥣mixing bowl
    🥄spoon

  7. Step 7/10

    Marinate the sea bream in the refrigerator for 5 minutes.

    🐟sea bream fillets
    🥣mixing bowl

  8. Step 8/10

    Finely dice the red onion, half tomato, and remaining 5 cm green chili pepper.

    🧅red onion
    🍅tomato
    ⚫green chili pepper
    🔪chef's knife
    🪵cutting board

  9. Step 9/10

    Fold the diced garnish into the marinated ceviche and season with salt and black pepper.

    🧅red onion
    🍅tomato
    ⚫green chili pepper
    🧂salt
    ⚫black pepper
    🥣mixing bowl
    🥄spoon

  10. Step 10/10

    Serve the ceviche immediately while the fish is chilled and lightly cured.

    🥄spoon

Composition

Ingredients

Types

Spices, Seeds, Plant-based dairy, Oils, Vegetables, Fruit, Seasonings

Ingredients

Seabream fillet, Cilantro, Garlic, Lime, Orange, Green chili, Fennel seed, Coconut milk, Olive oil, Red onion, Tomato, Salt, Pepper

Notes

Cilantro (small bunch), Lime (juiced), Orange (juiced), Green chili (for the marinade), Red onion (for the garnish), Tomato (for the garnish), Salt (to taste), Pepper (to taste)

Allergens

to inform

Dietetics

Dietary regimen

Pescatarian, Gluten-free, Dairy-free, Low-carbohydrate, Ketogenic

Calories

310 kcal

Macro nutrients

Protein: 27g, Fat: 18g, Saturated fat: 9g, Carbohydrates: 10g, Fiber: 2g, Sugars: 5g

Nutritional Information

Minerals

Sodium: 410mg, Potassium: 620mg, Phosphorus: 290mg, Selenium: 42mcg

Vitamins

Vitamin C: 32mg, Vitamin B12: 3.1mcg, Vitamin D: 5mcg, Vitamin A: 55mcg

Preparation

Time Information

Preparation

15 minutes

Overall

15 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

chef's knife, cutting board, mixing bowl, fine mesh strainer, citrus juicer, spoon

Appliances

Blender

Type

Type

Type Of Dish

Main Course, Starter

Occasions

Summer, Lunch, Dinner, Appetizer

Origin

Source

Platform

instagram

Original Creator

@simonauscher

Origin

Cuisine

Peruvian, Latin American

Geographic

Peru, South America

Various

Aspect

Texture

Tender, Creamy, Juicy, Crunchy, Silky

Flavors

Citrusy, Fresh, Herbal, Spicy, Tangy, Savory, Tropical

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 0 min (Do not leave raw fish ceviche at room temperature.), fridge : 24 hours (Store at 4°C / 40°F or below in an airtight container.,Consume as soon as possible because the fish is raw and continues curing in the citrus marinade.), freezer : 0 min (Freezing prepared ceviche is not recommended because the fish and vegetables will become watery and soft.)