\nThe longer you marinate the fish, the more it “cooks” in the lemon juice. It’s a good idea to prepare your ingredients in advance and let the fish marinate while you enjoy some appetizers!<\/p>\n
For 4 servings:<\/p>\n
– 4 sea bream fillets
\n– 2 pinches of Espelette pepper
\n– 5 cl of olive oil
\n– 1 tomato
\n– 0.5 bunch of cilantro
\n– 3 pinches of salt
\n– 3 grinds of black pepper
\n– 1 stalk of celery
\n– 1 piece of fresh ginger
\n– 1 red onion
\n– 1 clove of garlic
\n– 2 limes<\/p>\n
Total Time: 50 min<\/p>\n
– Preparation: 30 min
\n– “Cooking”: 20 min (marinating time)<\/p>\n
1. Begin by deboning the sea bream fillets and removing the skin. Then, cut the flesh into small cubes.<\/p>\n
2. Peel the garlic, onion, and ginger. Finely chop the garlic or use a garlic press, thinly slice the onion and celery, and finely chop about a tablespoon of ginger.<\/p>\n
3. Rinse the tomatoes, cut them in half, and remove the seeds. Wash the limes, zest one lime, and squeeze the juice from both.<\/p>\n
4. In a mixing bowl, combine the garlic, onion, celery, and ginger. Add the cubed sea bream to the mix and season with salt and pepper. Then pour in the lime zest and juice, sprinkle in the Espelette pepper, drizzle the olive oil, and mix everything thoroughly. Cover and let the mixture marinate in the refrigerator for about 20 minutes.<\/p>\n
Serve the ceviche chilled and garnish with finely chopped cilantro. Enjoy this refreshing dish as a delightful start to your meal!<\/p>\n\n\n