Sea Bream Ceviche with Avocado Puree and Prawn Chips

By • July 14, 2014 0 Comments

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Author Notes: The avocado mousse perfectly compliments this rich and tart ceviche.Rivkas Kitchen

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Serves 4

Sea Bream Ceviche

  • 1 pound sea bream, deboned and skin removed, cut into 1/2 inch dice
  • 1/2 small red onion, cut into small dice
  • 1-2 chili peppers, seeded and minced
  • salt and pepper to taste
  • 1/3 cup lime juice
  • 1/4 cup olive oil
  • 1 bunch cilantro (optional)
  • 1/3 cup canola oil
  • 4 Prawn Chips (available at Asian grocery stores)
  1. Prep the fish and refrigerate.
  2. Place onion in small bowl, cover with cold water. Let sit five minutes drain, rinse and dry.
  3. Combine onion, chile, salt, pepper and two tablespoons of lime juice. Add fish to the bowl and toss to combine.
  4. Stir lime juice and olive oil. Pour over fish and toss mixture together. Season to taste with salt and pepper. Cover and refrigerate for 15 minutes.
  5. While the fish is marinating, heat up the canola oil in a frying pan on medium high heat. When the temperature registers 375F(190C) drop in the prawn chips, two at a time. Fry for 20 seconds on each side and drain on paper towels.

Avocado Puree

  • 1 ripe avocado
  • 1-2 limes, juiced
  • 1/4 cup olive oil
  1. Slice the avocado in half, remove the pit and scoop out the flesh of the avocado. Place in a blender.
  2. Begin to mix the avocado on low speed until a vortex forms. Add lime juice, olive and salt pepper and continue to blend until well incorporated. Taste and adjust seasoning to your liking.

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