The Chef

Restaurants

Meals

Drinks

Restaurants›La Petite Maison (LPM) Doha›Wild Sea Bream Ceviche With Passion Fruit Dressing Recipe

Wild Sea Bream Ceviche With Passion Fruit Dressing Recipe

Name: La Petite Maison (LPM) Dohas Wild Sea Bream Ceviche With Passion Fruit Dressing Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 1 lb fresh wild sea bream fillet (skin removed, pin bones removed); 1 tsp fine sea salt; 1 cup ice water; 1 small red onion, very thinly sliced; 1 cup crisp cucumber, seeded and cut into 1/4" dice; 1 each ripe avocado, cut into 1/2" dice; 1 tbsp fresh cilantro leaves, roughly chopped; 1 tbsp fresh mint leaves, finely chopped (optional); 1 cup microgreens or mixed baby greens (for plating); 1 cup fresh passion fruit pulp (about 3–4 fruits) or bottled pulp; 3 tbsp fresh lime juice (about 3 limes); 2 tbsp extra-virgin olive oil; 1 tsp white granulated sugar or agave syrup; 1 tsp fine sea salt; 1 tsp freshly ground black pepper; 1 tsp fresh ginger, finely grated; 1 tsp freshly grated lime zest; 1 tsp toasted sesame seeds (white or mixed); 1 tbsp thinly sliced red chili (optional, for heat); 12 each plantain or taro chips, or thin toasted baguette slices

Inspired by La Petite Maison (LPM) Doha

Time30m

Serves4

Make Wild Sea Bream Ceviche With Passion Fruit Dressing Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Ceviche

1 lb fresh wild sea bream fillet (skin removed, pin bones removed)

1 tsp fine sea salt

1 cup ice water

1 small red onion, very thinly sliced

1 cup crisp cucumber, seeded and cut into 1/4" dice

1 each ripe avocado, cut into 1/2" dice

1 tbsp fresh cilantro leaves, roughly chopped

1 tbsp fresh mint leaves, finely chopped (optional)

1 cup microgreens or mixed baby greens (for plating)

Passion Fruit Dressing

1 cup fresh passion fruit pulp (about 3–4 fruits) or bottled pulp

3 tbsp fresh lime juice (about 3 limes)

2 tbsp extra-virgin olive oil

1 tsp white granulated sugar or agave syrup

1 tsp fine sea salt

1 tsp freshly ground black pepper

1 tsp fresh ginger, finely grated

1 tsp freshly grated lime zest

Garnish & Accompaniments

1 tsp toasted sesame seeds (white or mixed)

1 tbsp thinly sliced red chili (optional, for heat)

12 each plantain or taro chips, or thin toasted baguette slices

Method

Ceviche

Prepare fish and quick cure

Rinse the sea bream fillet under cold water and pat dry with paper towels. Using a sharp knife, trim any remaining dark bits and slice the fillet into 1/3" to 1/2" dice. Place the diced fish in a glass or ceramic bowl. Sprinkle 1 tsp fine sea salt over the fish, toss gently to coat, then pour the ice water over the fish and let sit for 3 minutes to firm the flesh and remove surface impurities. After 3 minutes, drain the water through a fine sieve and gently pat the fish dry with paper towels.

Pickle the onion (short method)

While the fish is draining, place the thinly sliced red onion in a small bowl with a pinch of salt and 1 tablespoon of lime juice from the dressing ingredients. Toss and let sit for 5 minutes to soften the sharpness. Drain any excess liquid before adding to the ceviche to avoid diluting the dressing.

Combine ceviche components

In the bowl with the dried diced fish, add the drained sliced red onion, diced cucumber, chopped cilantro, and optional chopped mint. Gently fold to combine. Taste for seasoning; reserve final seasoning until after dressing is added because the dressing contains salt and acid.

Add avocado and rest briefly

Fold in the diced avocado gently just before plating to avoid excessive browning. Let the combined ceviche rest in the refrigerator for 6–8 minutes while you finish the dressing so the flavors marry but the fish remains slightly firm.

Passion Fruit Dressing

Prepare dressing

Scoop the passion fruit pulp into a small bowl or jar. If you prefer a smoother dressing, press the pulp through a fine-mesh sieve to remove seeds (reserve seeds separately if you like the crunch). Add the 3 tbsp fresh lime juice, 2 tbsp extra-virgin olive oil, 1 tsp sugar or agave, 1 tsp finely grated ginger, 1 tsp lime zest, 1 tsp fine sea salt, and 1 tsp freshly ground black pepper. Whisk vigorously (or shake in a jar) until emulsified and slightly thickened. Taste and adjust: add more salt if needed, or a touch more sugar if the passion fruit is very tart.

Balance acidity

If the dressing is too acidic, add up to 1 more teaspoon of olive oil or 1/2 teaspoon sugar to round it. Chill briefly (2–3 minutes) if it has warmed up during mixing.

Assembly & Garnish

Dress the ceviche

Remove the ceviche from the refrigerator. Pour 3 to 4 tablespoons of the passion fruit dressing over the fish mixture and fold gently to coat. Taste and add a pinch more salt or a squeeze of lime if needed. The fish should be bright and slightly opaque but not falling apart.

Plate

Divide microgreens or baby greens among 4 chilled plates as a bed. Spoon the dressed ceviche on top of the greens, arranging evenly. Scatter the diced avocado on top if not already mixed. Spoon a little extra passion fruit pulp (with seeds) over each portion for visual contrast if desired.

Garnish and serve

Sprinkle toasted sesame seeds and thin slices of red chili over each portion. Serve immediately with plantain/taro chips or toasted baguette slices on the side. If desired, pass additional dressing at the table. Ceviche is best eaten within 30 minutes of dressing for optimal texture.