Sea bream ceviche with olive oil
Ingredients
For
4
personnes
- 500g sea bream fillets
- 1 avocado
- 8 radishes
- 1 candied lemon
- 2 limes
- 1 lemon
- 3 tablespoons of mild-flavoured olive oil
- 4 sprigs of coriander
- Tabasco
- Soy sauce
- Timut pepper
Tip
For this sea bream ceviche, choose an olive oil from PDO Nice, PDO Nyons, or one from the Amellau, Argoudeil, Cailletier, Clermontaise, Courbeil, Grossane, Lucques, Menudel, Négrette, Redouneil, Rougette de Pignan, Tanche, Verdale des Bouches-du-Rhône, Verdale de l’Hérault …
Instructions
- Cut the sea bream fillets into cubes. Place them in a mixing bowl, add the candied lemon cut into thin strips, the zest and juice of the limes, and two tablespoons of mild-flavoured olive oil. Mix together and set aside in the fridge.
- Cut the avocado into small cubes and slice the radishes.
- Mix the zest and juice of the lemon with a few drops of Tabasco, some Timut pepper, finely chopped coriander, a tablespoon of soya sauce and a tablespoon of mild olive oil.
- Mix together the avocado, radishes, sauce and then the sea bream. Adjust the seasoning and serve the ceviche straight away.
Tip
For this sea bream ceviche, choose an olive oil from PDO Nice, PDO Nyons, or one from the Amellau, Argoudeil, Cailletier, Clermontaise, Courbeil, Grossane, Lucques, Menudel, Négrette, Redouneil, Rougette de Pignan, Tanche, Verdale des Bouches-du-Rhône, Verdale de l’Hérault …
We recommend...
For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.
Don’t have any? Then choose a PDO huile d'olive de Nice!
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