July 14, 2015

Sea Bream Ceviche

Recipe: Grant van Gameren


  • 1 600-g fresh sea bream, filleted, boned, skinned, diced into 1⁄2″ cubes
  • 1 tsp kosher salt
  • 1 clove garlic, minced


  • 1⁄2 cup Goya bitter orange juice
  • 3 1⁄2 tbsp fresh-squeezed lime juice
  • 3 1⁄2 tbsp fresh-squeezed lemon juice
  • 1 tbsp tamarind concentrate
  • 1 tsp minced ginger
  • 1 tsp kosher salt
  • 1 tsp white sugar


  • Vegetable oil, for frying
  • 1 leek, white and light green parts, washed well, thinly julienned
  • 1 red Anaheim chili pepper, seeded, thinly sliced
  • 1 Serrano pepper, seeded, thinly sliced
  • 1⁄8 red onion, thinly sliced
  • 1⁄4 cup cilantro leaves
  • 1⁄4 cup mint leaves
  • 1 ripe avocado, diced into 1″ cubes Kosher salt, as needed


Yield: Serves 2

  1. Season sea bream in medium mixing bowl with salt and garlic. Toss and let sit 5 minutes.
  2. To make marinade, combine all ingredients in second medium bowl. Reserve 1⁄4 of marinade, and add rest to bowl with sea bream. Marinate fish in fridge 15 minutes, stirring every 5 minutes.
  3. Meanwhile, heat oil to 350°F in frying pan. Fry leeks about 1 minute, until crispy. Transfer leeks to paper towel-lined plate; season with salt.
  4. Remove fish from fridge and add peppers to taste, red onion, small handful each cilantro and mint, reserving some leaves for garnish. Toss gently.
  5. Add reserved marinade and avocado to fish mixture. Gently toss again. Taste and add salt if necessary.
  6. Top with fried leeks and garnish with remaining cilantro and mint leaves. Serve with extra chilis if desired.

Stacey Brandford


House & Home April 2015


Ashley Denton

Tags: Ceviche Recipe