Branzino Ceviche Recipe

Inspired by Doya

Time45m

Serves4

Red Onions, Peppers, Scallions, Orange, Lime, Mustard Sauce

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Ingredients

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1
Prepare the Branzino
Using a sharp knife, remove the skin and bones from the branzino fillet. Cut the fish into small, bite-sized cubes and place them in a glass bowl.
2
Marinate the Fish
Pour the lime juice and orange juice over the cubed branzino. Ensure that the fish is completely covered in the juice. Cover the bowl with plastic wrap and let it marinate in the refrigerator for 30 minutes. The acid from the juices will 'cook' the fish.

3
Chop the Vegetables
While the fish is marinating, finely slice the red onion, bell pepper, and scallions. Place them in a separate bowl and set aside.

4
Mix Ingredients
Once the fish has marinated, drain a little of the excess juice (if desired) and add the chopped vegetables to the bowl with the fish.
5
Add Sauce and Seasoning
Add the mustard sauce, salt, and black pepper to the mixture. Gently toss everything together until well combined.
6
Serve
Serve the branzino ceviche in small bowls or on a serving platter. Garnish with additional scallions if desired.