Rinse the sea bream fillets and pat dry with paper towels. Using a very sharp knife, slice the fillets into 1 cm (about 1/3 inch) cubes. Place the cubed fish in a nonreactive bowl (glass or ceramic).

Salt and rest

Sprinkle 1 tsp of the kosher salt over the fish and toss gently to coat. Let rest 5 minutes. This firms the flesh and begins seasoning.

Add citrus

Pour the lime and lemon juice over the fish so the liquid mostly covers the cubes. Gently stir once or twice to ensure even contact. Cover and refrigerate for 15–20 minutes — the fish should become opaque and slightly firm but still tender. Check after 12 minutes and adjust time depending on cube size and desired 'doneness'.

Drain

After marination, pour the fish into a fine sieve set over a bowl for 1–2 minutes to remove excess citrus, reserving about 1–2 tablespoons of the citrus for the salad if desired. Return the fish to the bowl.

Combine aromatics

Toss the thinly sliced onion with the remaining 0.5 tsp kosher salt and let sit 5 minutes, then squeeze gently and blot to reduce sharpness if desired. Add the chopped chili, diced cucumber, and chopped cilantro to the marinated fish and mix gently.

Passion Fruit Dressing

Prep passion fruit

Scoop the pulp from the passion fruits into a small bowl. If you prefer a smoother dressing, briefly strain to remove most seeds, reserving a tablespoon of seeds for texture if liked.

Make dressing

Whisk the passion fruit pulp with the olive oil, honey, sea salt, and black pepper until emulsified. Taste and adjust seasoning: add more honey if too tart or a touch more salt if flat.

Adjust consistency

If the dressing is very thick, thin with 1–2 teaspoons cold water or a little additional lime juice from the reserved citrus until it reaches a pourable consistency.

To Finish & Serve

Dress ceviche

Fold the passion fruit dressing into the drained fish and vegetable mixture gently, using only enough to coat (about 3–4 tablespoons) so the fish retains texture. Reserve a tablespoon of dressing for plating if desired.

Add avocado

Gently fold the diced avocado into the ceviche just before serving to avoid browning. Taste and adjust salt, pepper or lime if needed.

Plate & serve

Plate the ceviche in shallow bowls, spoon reserved dressing and a few passion fruit seeds on top for garnish, finish with microgreens or cilantro leaves and serve with lime wedges and toasted plantain chips or croutons on the side.

Storage & safety

Consume within 1–2 hours of preparation for best texture and safety. Keep refrigerated until serving.