Gastronomixs

Ceviche of gilt-head bream

Different types of fish can be used for the preparation of ceviche. Here we present a variant with gilt-head bream.

Ceviche of gilt-head bream

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Ingredients

5

 

gilt-head bream

1

 

red onion

 

 

fresh coriander

1

 

chilli pepper

2

 

sweet potatoes

20

g

ginger

2

cloves

garlic

8

sprigs

coriander

16

 

limes

4

tsp

chilli paste

1

tsp

salt

Preparation method

  • First make the marinade. Finely chop the ginger and garlic.
  • Add the lime juice and coarsely chopped coriander and allow the marinade to infuse for ten minutes.
  • Pass the marinade through a sieve and add the chilli paste and one teaspoon of salt. Infuse in the refrigerator for four hours.
  • Peel the sweet potato, cut into brunoise, and blanch.
  • Slice the red onion into half rings and rinse with cold water.
  • Leave them in ice water for 5 minutes to become crispy.
  • Remove the onion from the ice water and lay it to dry and cool further on kitchen paper.
  • Fillet the gilt-head bream, cutting the fillets off close to the bone. 
  • Cut the gilt-head bream fillets into strips and mix with some salt. Leave for two minutes.
  • Mix with the marinade and leave to infuse for a further two minutes.
  • Mix with the onion, the sweet potato, the finely chopped coriander, and the chilli pepper.
  • If desired, add some salt to bring out the flavour.

Serving suggestions

  • Serve with avocado, sweetcorn, and potato components.
  • As a component in a salad with beetroot, fresh herbs, and warm lardons.

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