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Greg

Cerviche of Sea Bream

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Hi Terry

 

Just Google Cerviche of Sea Bream and there are a row of recipes pictures. It is the one with Avocado about 3rd or 4th one along.

I did not have any Tamarind paste so I put in a couple of tea spoons of Balsamic vinegar and added a couple of  tea spoons of sugar. Also, As well as freshly squeezed limes and lemons I squeeze a couple of oranges.

If you have problems finding the recipe Just respond to this post and I will write it out.

By the way the above picture I took of my dish looks just like the one on Google.

 

 

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just incse the link dies:

 

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

Marinade

  • 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

Topping

  • 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
Directions 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.

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Thanks Rob

 

I didn’t bother with the deep fried leaks as garnish. Too much hassle!!

 

also, in the future I would use bought lime, lemon and orange juice. This would speed up the preparation process as squeezing fresh fruit took time and very messy!!

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Rob

 

have you ever squeezed 6 halves of limes

cause that’s what it took to get 3.5 table spoons of lime juice, also 4 halves of lemons and two halves of oranges.

believe me after squeezing that lot you need a G&T to chill out !!!

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Tried this tonight - excellent!

 

BUT!!

 

The crispy fried leeks really make the dish and add a 3rd dimension to the citrus and onion / coriander.

 

I recommend you try and again with the leeks!

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Sounds lovely but being a true Wiltshire man batter sounds good to me and the Scottish half says a sprig of heather on top 👍

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