Ingredients
1 sea bream Large
1 avocado
1 mango
1 red onion
fresh cilantro
2 limes
salt
pepper
olive oil
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Peruvian ceviche technique — leche de tigre, tiradito, causas
Adjustable stand — hold cookbook or tablet at eye level while cooking
High smoke point neutral oil — searing, frying, high-heat cooking
Split, pit, and slice avocado in one tool — guacamole, toast
Split mango around the pit — clean halves for cubing and serving
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Peruvian ceviche technique — leche de tigre, tiradito, causas
Adjustable stand — hold cookbook or tablet at eye level while cooking
High smoke point neutral oil — searing, frying, high-heat cooking
Split, pit, and slice avocado in one tool — guacamole, toast
Split mango around the pit — clean halves for cubing and serving
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Ask your fishmonger to cut your Sea Bream in fillets, with no bones. Cut the fillets in cubes and reserve Cut the avocado and mango in cubes too. Chop the onion in small cubes. Chop the cilantro, roughly. In a large bowl, combine the fruits, the onion, chopped cilantro. Squeeze the juice of two limes and the zest of one of them into the bowl. Mix it all. Add the Sea Bream and mix once more. Season the mix with salt and pepper. Let the mix cool down in the fridge for about 1h, as the lime juice will cook the fish with its acidity. Sprinkle more cilantro on top of the cevice and serve it with tortillas or sliced bread.