Sea bream ceviche with citrus vinaigrette and lime zest

4
20 minutes

Ingredients

  • 6 sea bream fillets, scaled and pinboned
  • 1 pink grapefruit, segmented
  • 1 lime, zested
  • salmon roe, or trout caviar, to garnish
  • coriander leaves, to garnish
  • fine sea salt, to taste

Sea bream marinade

  • 20g of salt
  • 20g of sugar
  • 3g of white pepper, ground
  • 1/4 lemon, zested
  • 1/2 lime, zested
  • 1 tsp dill, chopped

Citrus vinaigrette

  • 100ml of lemon juice
  • 100ml of lime juice
  • 100ml of orange juice
  • 200ml of extra virgin olive oil
  • sea salt
  • freshly ground black pepper

Coriander oil

  • 20g of coriander, chopped
  • 200ml of extra virgin olive oil

Method

1
Begin by curing the sea bream. Mix together the salt, sugar, white pepper and citrus zests in a bowl. Stir in the chopped dill, then sprinkle a third of the mixture onto a tray
  • 20g of salt
  • 20g of sugar
  • 3g of white pepper, ground
  • 1/4 lemon, zested
  • 1/2 lime, zested
  • 1 tsp dill, chopped
2
Lay 3 of the bream fillets skin-side down on top of the curing mixture, then top with another third of the mixture, ensuring the fillets are evenly coated. Place the final 3 fillets on top to create another layer, then finish with the remaining curing mixture. Cover the fillets with cling film and place in the fridge to cure for 3 hours
  • 6 sea bream fillets, scaled and pinboned
3
Meanwhile, make the coriander oil. Pour the oil into a saucepan and add the coriander leaves. Place over a medium heat and bring to 80°C, then remove from the heat and transfer the contents of the pan to a blender. Blitz on high speed for 3 minutes, then pass through a sieve lined with muslin cloth set over a bowl. Set aside to strain
  • 20g of coriander, chopped
  • 200ml of extra virgin olive oil
4
Make the citrus vinaigrette by mixing all the ingredients together. Season with salt and pepper, then set aside until ready to plate
  • 100ml of lemon juice
  • 100ml of lime juice
  • 100ml of orange juice
  • 200ml of extra virgin olive oil
  • sea salt
  • freshly ground black pepper
5
Once the bream has been curing for 3 hours, unwrap and wash off the curing mixture. Pat the fillets dry, then slice into thin strips at an angle, starting from the tail end. Season with salt
  • fine sea salt, to taste
6
To serve, place slices of cured bream in a rose pattern on each plate, starting in the centre and working your way out to the edge. Slice the grapefruit segments into smaller pieces and arrange 9 pieces on each plate. Place a few pieces of caviar or roe on top, then use a stick blender to foam up the citrus vinaigrette. Dress the dish with the citrus vinaigrette, top with micro coriander and a drizzle of coriander oil, then finish with a little lime zest
  • 1 pink grapefruit, segmented
  • coriander leaves, to garnish
  • salmon roe, or trout caviar, to garnish
  • 1 lime, zested