The ceviche is an emblematic dish of Peruvian cuisine that has conquered gastronomy enthusiasts around the world. Composed primarily of raw fish marinated in citrus juice, it comes in various creative and tasty recipes. Today, we offer you an exotic version of dorado ceviche using limes, oranges, and grapefruits for an unforgettable gastronomic experience.
The origin of ceviche
The ceviche has its origins in Latin America, more precisely in Peru. Traditionally prepared with fresh fish such as sea bream, it is marinated in lime juice and seasoned with salt, garlic and chili. Some say that the word “ceviche” comes from the Quechua term “siwik”, which means tender or fresh fish. Over the years, this specialty has traveled across the South American continent and beyond, gaining in popularity thanks to its unmatched simplicity and freshness.
The essential ingredients for a successful ceviche
The success of a sea bream ceviche with citrus fruits relies on the quality and thoughtful selection of ingredients. Here are the essential elements and some tips to elevate this delicious dish:
The sea bream: Choose a very fresh sea bream. The freshness of the fish is crucial to obtain a tasty and safe ceviche. You can ask your fishmonger to fillet the fish for you if you’re not comfortable with this step.
Citrus fruits: Limes, oranges, and grapefruits not only provide acidity but also a wonderful fruity note to ceviche. Use the juice from the limes, oranges, and grapefruits to marinate the fish. The acidity of the citrus fruits will ‘cook’ the fish slightly, while giving it a refreshing and zesty flavor.
Ginger: A bit of grated ginger adds a subtle and definitively delicate spicy touch. Be careful not to put too much, as its pronounced taste could dominate the other flavors.
Pink radishes and scallions: The thin slices of pink radishes and pieces of scallions add crispness and extra freshness, contrasting with the soft texture of the seabream.
Chives: To perfect your ceviche, a few snips of chopped chives add a gentle herbaceous note, balancing the zestiness of the citrus and the spice of the ginger.
Preparing seabream ceviche with citrus
To prepare a sublime sea bream ceviche with citrus, follow these simple but precise steps. The preparation should be carried out just before tasting to enjoy all the freshness and unique flavors of each ingredient.
Step 1: Prepare the fish
Ingredients
- 500 g of sea bream fillets
Start by carefully rinsing the sea bream fillets under cold water. Dry them with absorbent paper before cutting them into cubes of about 1 centimeter. Place the pieces of sea bream in a large bowl.
Step 2: Squeeze the citrus
Ingredients
- 4 lime lemons
- 2 oranges
- 1 grapefruit
In a separate container, mix the juice of several fresh limes, oranges, and grapefruits. The taste of fresh citrus will give the ceviche an incomparable aromatic depth.
Step 3: Marinate the sea bream
Pour the citrus juice mixture over the dorade pieces. Make sure the fish is completely covered in juice for an even marinade. Then place the bowl in the refrigerator for about 15 minutes. The duration can vary depending on your preference for a more or less cooked texture.
Step 4: Add crunchiness and aroma
Ingredients
- 3 pink radishes
- 2 scallions (green onions)
- 1 teaspoon of freshly grated ginger
- 2 tablespoons of chopped chives
While the sea bream is marinating, finely slice the pink radishes and chop the spring onions. Grate a little fresh ginger and snip the chives. Once the marinade is finished, add all these ingredients to the bowl of marinated sea bream and gently mix to evenly distribute the flavors.
Tips for a Perfect Presentation
For an elegant presentation, arrange the ceviche in individual glasses or bowls. Garnish with a few leaves of fresh coriander and citrus zest to add a touch of extra color and freshness. Serve immediately to enjoy all the shades of flavor and the freshness of the ingredients.
Tips to enhance your sea bream ceviche with citrus
Some additional tips can turn your ceviche into a true culinary masterpiece:
Use a well-sharpened knife : When cutting the sea bream and the vegetables, a sharp knife allows clean and precise cuts, preserving the integrity of the delicate structures of the fish and raw vegetables.
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Balance of flavors: Taste and adjust the seasoning. If the ceviche seems too acidic, add a little extra juice of mild citrate like orange or some sugar. Conversely, if the dish lacks vibrancy, an extra dash of lime juice can do wonders.
Always fresh: Serve immediately after preparation to preserve all the freshness and unique texture of the ceviche. Accompany it with a good glass of dry white wine or a refreshing drink like a sparkling lemon water.
Variations and inspirations around seabream ceviche with citrus
Experiment with other combinations of ingredients to diversify your culinary experiences. For example, replace sea bream with another type of firm white fish such as cod or halibut. Incorporate aromatic herbs such as coriander for a different taste dimension.
Exotic fruits: Try adding pieces of mango or pineapple for a tropical sweet-salty touch. These fruits go particularly well with citrus and marinated fish.
Various spices : Depending on your tastes, incorporate spicier elements like chopped jalapeño peppers, or softer and fragrant spices like pink pepper and Sichuan pepper to add character to the dish.
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Perfect sides to complement ceviche
A seabass ceviche with citrus is often served alone as a starter, but can also be accompanied to create a full and balanced meal.
Corn Chips: The crunchy corn chips provide a great contrasting texture and are ideal for savoring every bite of this ceviche.
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Fresh Salads : Pair your ceviche with crispy green salads, garnished with avocado, cucumber, and cherry tomatoes. The fresh and light flavors perfectly complement the tangy notes of the ceviche.
Quinoa or fragrant rice: For a more substantial main course, serve your ceviche on a bed of quinoa or jasmine rice. This adds additional nutrients and wonderfully absorbs the pleasantly piquant flavors of citrus.
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(Note: This text does not need translating as it is HTML code, not a language, and “quinoa” is the same in both French and English. The code appears to be used for displaying shopping items related to “quinoa”.)Accompanying Sauces: Suggest a yogurt sauce enriched with fresh coriander, a zest of lemon and a hint of garlic to soften the acidity of the ceviche. Or a light vinaigrette based on olive oil and lime juice to enhance the acidic tones.
Dorade ceviche with citrus: a sensory experience
Each bite of this sea bream ceviche with citrus is a true invitation to travel. The subtle balance between the acidity of the citrus, the sweetness of the marinated fish pieces, and the crunchiness of the radishes and scallions provide a symphony of flavors and textures in the mouth. It’s a dish that not only delights the taste buds but also evokes the beauty and richness of Latin American cuisine. In other words, a pleasure that is both simple and sophisticated, which will undoubtedly delight lovers of fresh and authentic cuisine.