Sea⁠bream ceviche

Sea⁠bream ceviche


- 2 clean fillets of sea bream

- Lemon juice (1 lemon)

- 8 cherry tomatoes

- 1/2 small red onion

- 40 g pitted green olives

- 2 tablespoons capers

- 8 sprigs chives | 1 handful fresh parsley

- 2/3 tablespoons extra virgin olive oil

- 1/2 teaspoon salt | 1 pinch ground white pepper



Clean the sea bream and remove the two fillets. Once you have two clean fillets, with no skin or bones, chop them up and put them in a bowl. Add the lemon juice, mix with a spoon, cover with cling film, and leave it in the fridge for an hour and a half to marinate.

When the marinade is nearly finished, you can start with the rest of the ingredients to create our delicious sea bream ceviche. In a different bowl, add the chopped tomatoes, sliced olives, capers and julienned red onion.

Remove the sea bream pieces and drain them well. Add them to the bowl and finish by adding the chopped chives, parsley, olive oil, salt and pepper. Mix well so that the flavours combine, and this unique sea bream ceviche is ready. Remember to consume it on the same day.