Ceviche De Besugo Recipe

Inspired by Holbox

Time40m

Serves4

New Zealand farmed sea bream ceviche

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Ingredients

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Ceviche Ingredients

1 1/8 lb (500 grams) New Zealand farmed sea bream fillets

1/2 cup (120 ml) ReaLime juice

1 medium Red onion, thinly sliced

1 medium Tomato, diced

1 cup Cilantro, chopped

1 medium Jalapeño, finely chopped

1 medium Avocado, diced

2 tbs olive oil

1 tsp Celtic sea salt

to taste black pepper

Method

Preparation Instructions

Prepare the Fish

Cut the New Zealand farmed sea bream fillets into small, bite-sized cubes.

Marinate the Fish

In a glass or ceramic bowl, combine the cubed sea bream with lime juice. Ensure the fish is fully submerged in the juice. Cover and refrigerate for about 20 minutes or until the fish appears opaque.

Add Vegetables

Once the fish is marinated, add the thinly sliced red onion, diced tomato, chopped cilantro, and finely chopped jalapeño to the bowl. Gently mix to combine all the ingredients.

Season the Ceviche

Drizzle the olive oil over the mixture and season with salt and black pepper to taste. Stir gently to combine everything evenly.

Fold in Avocado

Carefully fold in the diced avocado to avoid mashing it. Ensure all ingredients are mixed well.

Chill and Serve

Let the ceviche chill in the refrigerator for an additional 10 minutes before serving. Serve cold in small bowls or on tostadas.