What could be more fitting than passion fruit to celebrate the arrival of sunny days? This sea bream ceviche is refreshing, juicy, and even spicy (if you like it that way). The creaminess of the avocado adds just the right touch of sweetness for a well-balanced bite. Bon appétit!

Yield: 4 servings (to share)
Preparation : 30 minutes
Created by Raphaël Podlasiewicz, Executive Chef of Nord Restaurants.

Ingredients 

600 g boneless, skinless sea bream fillet (very fresh) 
Juice of 4 limes
Pulp of 4 passion fruits
1 avocado, diced
2 Tbsp orange juice 
2 Tbsp olive oil
½ red onion, pickled
½ jalapeño pepper, seeded and thinly sliced 
Cilantro leaves, to taste
Salt or fleur de sel
Tostadas (fried corn tortillas), for serving

Preparation 

  1. Cut the sea bream into small cubes measuring approximately 1.5 cm.
  2. In a bowl, combine the sea bream with the lime juice, the pulp of 3 passion fruits, and a pinch of salt. Let sit for 8 minutes.

Assembly 

  1. Arrange the sea bream mixture on a rimmed plate or in a bowl.
  2. Top with diced avocado. Drizzle with orange juice and olive oil.
  3. To taste, garnish with slices of pickled red onion, jalapeño strips, the pulp of the remaining passion fruit, cilantro, and a pinch of fleur de sel.
  4. Serve in the centre of the table with a few tostadas

Note : Make sure to check with your fishmonger that the sea bream is fresh.

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