Author Notes
The avocado mousse perfectly compliments this rich and tart ceviche. —Rivkas Kitchen
Ingredients
- 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)
- Avocado Puree
-
1
ripe avocado
-
1-2
limes, juiced
-
1/4 cup
olive oil
Directions
- Sea Bream Ceviche
-
Prep the fish and refrigerate.
-
Place onion in small bowl, cover with cold water. Let sit five minutes drain, rinse and dry.
-
Combine onion, chile, salt, pepper and two tablespoons of lime juice. Add fish to the bowl and toss to combine.
-
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.
-
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
-
Slice the avocado in half, remove the pit and scoop out the flesh of the avocado. Place in a blender.
-
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.
See what other Food52ers are saying.