Seabream Ceviche with Leche de Tigre Marinade by @simonauscher

10 min

2 servings

🌿

1 bunch

Coriander

🧄

1 clove

Garlic

🍋

2

Lime

🥬

5 cm

Celery

🌶️

5 cm

Red chili

🫚

5 cm

Ginger

🧅

0.25

Red onion

🥥

150 ml

Coconut milk

🐟

Seabream

  1. Peel
    • garlic clove
    • fresh ginger
    • red onion

    Peel the garlic, ginger, and red onion; rinse the coriander, celery, red chili pepper, and limes.

  2. Chop
    • fresh coriander
    • celery
    • red chili pepper

    Roughly chop the coriander, celery, chili, ginger, red onion, and garlic into blender-friendly pieces.

  3. Halve
    • lime

    Halve and juice the 2 limes, discarding any seeds.

  4. Add
    • fresh coriander
    • garlic clove
    • lime

    Add the chopped vegetables, coriander, lime juice, and 150 ml coconut milk to the blender.

  5. Blend
    • fresh coriander
    • garlic clove
    • lime

    Blend until the leche de tigre is smooth and creamy.

  6. Strain
    • fresh coriander
    • garlic clove
    • lime

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

  7. Slice
    • sea bream fillet

    Slice the 300 g sea bream fillet into thin bite-size pieces, using very fresh fish suitable for raw consumption.

  8. Place
    • sea bream fillet
    • fresh coriander
    • garlic clove

    Place the sea bream in a bowl and pour over enough leche de tigre to fully submerge the fish.

  9. Marinate
    • sea bream fillet

    Marinate for 5 minutes, then serve immediately while the fish is tender and fresh.

Seabream Ceviche with Leche de Tigre Marinade by @simonauscher

10 min

2 servings

🌿

1 bunch

Coriander

🧄

1 clove

Garlic

🍋

2

Lime

🥬

5 cm

Celery

🌶️

5 cm

Red chili

🫚

5 cm

Ginger

🧅

0.25

Red onion

🥥

150 ml

Coconut milk

🐟

Seabream

Preparation Steps

  1. Step 1/9

    Peel the garlic, ginger, and red onion; rinse the coriander, celery, red chili pepper, and limes.

    🧄garlic clove
    🫚fresh ginger
    🧅red onion
    🌿fresh coriander
    🥬celery
    ⚫red chili pepper
    🍋lime
    🔪chef's knife
    🪵cutting board

  2. Step 2/9

    Roughly chop the coriander, celery, chili, ginger, red onion, and garlic into blender-friendly pieces.

    🌿fresh coriander
    🥬celery
    ⚫red chili pepper
    🫚fresh ginger
    🧅red onion
    🧄garlic clove
    🔪chef's knife
    🪵cutting board

  3. Step 3/9

    Halve and juice the 2 limes, discarding any seeds.

    🍋lime
    🔪chef's knife
    🪵cutting board
    🍋citrus juicer

  4. Step 4/9

    Add the chopped vegetables, coriander, lime juice, and 150 ml coconut milk to the blender.

    🌿fresh coriander
    🧄garlic clove
    🍋lime
    🥬celery
    ⚫red chili pepper
    🫚fresh ginger
    🧅red onion
    🥥coconut milk

  5. Step 5/9

    Blend until the leche de tigre is smooth and creamy.

    🌿fresh coriander
    🧄garlic clove
    🍋lime
    🥬celery
    ⚫red chili pepper
    🫚fresh ginger
    🧅red onion
    🥥coconut milk

  6. Step 6/9

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

    🌿fresh coriander
    🧄garlic clove
    🍋lime
    🥬celery
    ⚫red chili pepper
    🫚fresh ginger
    🧅red onion
    🥥coconut milk
    🧺fine-mesh strainer
    🥣mixing bowl
    🥄spoon

  7. Step 7/9

    Slice the 300 g sea bream fillet into thin bite-size pieces, using very fresh fish suitable for raw consumption.

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

  8. Step 8/9

    Place the sea bream in a bowl and pour over enough leche de tigre to fully submerge the fish.

    🐟sea bream fillet
    🌿fresh coriander
    🧄garlic clove
    🍋lime
    🥬celery
    ⚫red chili pepper
    🫚fresh ginger
    🧅red onion
    🥥coconut milk
    🥣mixing bowl
    🥄spoon

  9. Step 9/9

    Marinate for 5 minutes, then serve immediately while the fish is tender and fresh.

    🐟sea bream fillet
    🥣mixing bowl
    🥄spoon

Composition

Ingredients

Types

Fruits, Citrus, Vegetables, Aromatics, Plant-based dairy, Coconut

Ingredients

Coriander, Garlic, Lime, Celery, Red chili, Ginger, Red onion, Coconut milk, Seabream

Notes

Coriander (small bunch), Celery (one piece), Red chili (one piece), Ginger (one piece), Seabream (sliced raw fish for the ceviche, amount not given)

Allergens

Celery, Coconut

Dietetics

Dietary regimen

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

Calories

265 kcal

Macro nutrients

Protein: 22g, Total fat: 15g, Saturated fat: 10g, Carbohydrates: 10g, Fiber: 2g, Sugars: 4g

Nutritional Information

Minerals

Potassium: 570mg, Sodium: 105mg, Phosphorus: 250mg, Selenium: 36mcg, Iron: 1.2mg

Vitamins

Vitamin C: 28mg, Vitamin B12: 2.4mcg, Vitamin D: 3mcg, Vitamin B6: 0.5mg

Preparation

Time Information

Preparation

10 minutes

Overall

10 minutes

Difficulty

Level

Easy (1/4)

Steps

9 steps

Equipments

Utensils

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

Silky, Tender, Juicy, Creamy, Fresh

Flavors

Citrusy, Tangy, Spicy, Herbal, Savory, Creamy, Fresh

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 0 min (Do not keep raw fish ceviche at room temperature.,Serve immediately after the 5-minute marination.), fridge : 60 min (Store at 4°C / 40°F or below.,Keep tightly covered.,For the best texture and food safety, consume ceviche within 1 hour of marinating.), freezer : 0 min (Freezing prepared ceviche is not recommended because the fish and coconut marinade will lose their fresh texture.,Use fish that has been properly frozen beforehand when appropriate for raw consumption safety.)