The ceviche is a raw fish not raw but cooked by adding lemon juice, and is often associated with a sweet flavor to offset the acidity of the lemon. This is a dish fresh and tangy taste that wakes up our taste buds, more with the wild gilthead sea bream is the top. If you are not, take still another bream fishing.

So here is a recipe prepared by my dad and everyone was amazed.

Ceviche of sea bream

Ingredients (for 4-6 people)

  • 2 fillets of sea bream wild
  • 1 white onion
  • 1 lime
  • 1/2 bunch of coriander
  • 1 mango
  • 4 tablespoons olive oil
  • Salt and pepper


Remove the edges of the fillets of sea bream and skin fillets if your fishmonger has not already done so. Then cut with a knife the fillets into small cubes and then refrigerate.

Take the zest of the lime and set aside.

Peel the lemon green to bright, take the supreme (neighborhoods without skin) lemon green and cut into cubes.

Peel the mango, remove a few thin slices for decoration and cut the rest of the mango into small cubes.

Snip then the onion finely and chop the coriander.

Mix all the ingredients cut together (fish, mango, onion, lime and coriander), then add the olive oil, salt and pepper.

Leave to marinate in a cool 1: 30.

To draw up, arrange the slices of mango in a plate, add on top of the ceviche in a circle and then add the lime zest. Garnish with a cilantro leaf.

Good ceviche of sea bream !

Written by Doc

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