Sea Bream Ceviche Recipe

Recipe By Slurrp

Sea Bream Ceviche is a refreshing and tangy dish made with fresh sea bream fillets marinated in citrus juices, such as lime and lemon. The acidity of the citrus juices 'cooks' the fish, resulting in a tender and flavorful ceviche. This dish is typically served as an appetizer or light lunch, and is perfect for hot summer days. The ceviche is often garnished with diced onions, cilantro, and avocado for added freshness and texture.

4.3
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3hr 20minstotal
3hr 20m.total
Sea Bream Ceviche
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Ingredients for Sea Bream Ceviche Recipe

  • 100 gram Sea Bream Fillets, Skinless And Boneless
  • 3/4 Juice Limes
  • 1/4 Juice Lemon
  • 0.13 Ed Onion, Finely Chopped
  • 0.06 cup Chopped Cilantro
  • 1/4 Avocado, Diced
  • As required Salt And Pepper To Taste

Directions: Sea Bream Ceviche Recipe

Cooking Directions

  • STEP 1.Start by filleting the sea bream and removing any bones. Cut the fillets into small, bite-sized pieces.
  • STEP 2.In a bowl, combine the lime and lemon juice. Add the sea bream pieces and let them marinate in the citrus juices for about 15-20 minutes.
  • STEP 3.While the fish is marinating, finely chop the onions, cilantro, and avocado.
  • STEP 4.After the marinating time, drain the excess citrus juice from the sea bream. Add the chopped onions, cilantro, and avocado to the fish.
  • STEP 5.Season with salt and pepper to taste. Gently toss everything together to combine.
  • STEP 6.Let the ceviche sit in the refrigerator for another 10-15 minutes to allow the flavors to meld together.
  • STEP 7.Serve the sea bream ceviche chilled, either on its own or with tortilla chips or toasted bread slices.
  • STEP 8.Enjoy the refreshing and tangy flavors of the sea bream ceviche!

Cooking Tips

  • Make sure to use fresh sea bream fillets for the best flavor and texture.
  • You can adjust the amount of citrus juice according to your taste preference. Some people prefer a more tangy ceviche, while others prefer a milder flavor.
  • For added heat, you can add diced jalapenos or a sprinkle of chili flakes to the ceviche.
  • If you prefer a less 'cooked' texture, you can marinate the sea bream for a shorter time, around 10-15 minutes.
  • Ceviche is best served immediately after preparing, as the fish can become mushy if left to marinate for too long.

Storage and Serving

  • Leftover sea bream ceviche can be stored in an airtight container in the refrigerator for up to 1 day.
  • Serve the ceviche chilled, and garnish with additional cilantro and avocado if desired.
  • Enjoy the sea bream ceviche as an appetizer, light lunch, or as part of a seafood platter.
Nutrition
value
1925
calories per serving
204 g Fat2 g Protein29 g Carbs2 g FiberOther

Current Totals

  • Fat
    204g
  • Protein
    2g
  • Carbs
    29g
  • Fiber
    2g

MacroNutrients

  • Carbs
    29g
  • Protein
    2g
  • Fiber
    2g

Fats

  • Fat
    204g

Vitamins & Minerals

  • Calcium
    105mg
  • Iron
    2mg
  • Vitamin A
    391mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    49mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    119mg
  • Vitamin E
    29mg
  • Copper
    < 1mcg
  • Magnesium
    42mg
  • Manganese
    < 1mg
  • Phosphorus
    53mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp