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Ceviche Do Mar Recipe

Name: Oporto Fooding House & Wines Ceviche Do Mar Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 g fresh snapper fillet (sushi-grade); 200 g pre-cooked octopus (sliced); 120 ml fresh lime juice; 60 ml fresh lemon juice; 60 ml orange juice (fresh); 45 ml extra-virgin olive oil; 2 each shallots (finely sliced); 1 each red bell pepper (small, finely diced); 1 each yellow bell pepper (small, finely diced); 15 g fresh cilantro (finely chopped); 10 g fresh flat-leaf parsley (finely chopped); 1 each mild red chili or jalapeño (seeded, finely chopped); 1 tsp sweet smoked paprika (pimentón); 0.5 tsp ground cumin; 1 tsp coarse sea salt; 0.5 tsp freshly ground black pepper; 0.25 tsp piri-piri (or red chile flakes); 50 g green olives (pitted and sliced) or pressed conserved olives; 2 each extra lime wedges; 50 g microgreens or lettuce leaves (for serving)

Inspired by Oporto Fooding House & Wine

Time45m

Serves4

fresh snapper, octopus, shallots, peppers, citrus, olive oil, portuguese spices

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Ingredients

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Seafood

14 1/8 oz (400 g) fresh snapper fillet (sushi-grade)

7.05 oz (200 g) pre-cooked octopus (sliced)

Citrus Marinade

1/2 cup (120 ml) Fresh lime juice

1/4 cup (60 ml) fresh lemon juice

1/4 cup (60 ml) orange juice (fresh)

3.04 tbsp (45 ml) extra-virgin olive oil

Aromatics & Vegetables

2 each shallots (finely sliced)

1 each red bell pepper (small, finely diced)

1 each yellow bell pepper (small, finely diced)

0.53 oz (15 g) fresh cilantro (finely chopped)

1/3 oz (10 g) fresh flat-leaf parsley (finely chopped)

1 each mild red chili or jalapeño (seeded, finely chopped)

Portuguese Spice Blend & Seasoning

1 tsp sweet smoked paprika (pimentón)

1/2 tsp Ground cumin

1 tsp coarse sea salt

1/2 tsp freshly ground black pepper

1/4 tsp piri-piri (or red chile flakes)

Finish & Garnish

1 3/4 oz (50 g) green olives (pitted and sliced) or pressed conserved olives

2 each extra lime wedges

1 3/4 oz (50 g) microgreens or lettuce leaves (for serving)

Method

Seafood

Prepare snapper

Rinse the snapper fillet under cold water and pat dry. Trim any skin or bones and cut into 1 cm (about 1/3 inch) cubes. Place the cubes in a non-reactive (glass or ceramic) bowl large enough to hold the marinade.

Prepare octopus

If the octopus is pre-cooked, slice into bite-sized pieces (about 1–2 cm). If using raw octopus, cook until tender (simmer 45–60 minutes depending on size), cool, and then slice. Add the octopus pieces to the bowl with the snapper.

Citrus Marinade

In a separate bowl, whisk together lime juice, lemon juice, orange juice and olive oil until combined. Taste and adjust balance — the lime should be dominant but the orange gives sweetness and rounds the acidity.

Reserve 1 tablespoon of the marinade for finishing. Pour the remaining marinade over the bowl with the snapper and octopus, stirring gently to coat all pieces. The citrus will begin to 'cook' the seafood.

Aromatics & Vegetables

Thinly slice the shallots and place them in a small bowl of cold water for 5 minutes to mellow sharpness, then drain well. Finely dice the red and yellow bell peppers and chop the cilantro, parsley and chili.

Add the drained shallots, diced peppers, chopped cilantro, parsley and chili to the seafood and marinade mixture. Stir gently to combine so the vegetables are evenly distributed.

Portuguese Spice Blend & Seasoning

Combine smoked paprika, ground cumin, coarse sea salt, black pepper and piri-piri (or red chile flakes). Sprinkle the spice blend over the seafood and vegetables and fold gently to incorporate. Taste a small piece of fish; adjust salt, pepper or piri-piri as needed.

Marination & Chill

Cover the bowl and refrigerate for 20–30 minutes. Because the seafood pieces are small and the citrus is bright, you want the snapper to turn opaque but remain firm and delicate — avoid over-marinating (max 45 minutes).

Finish & Garnish

About 5 minutes before serving, fold in the reserved tablespoon of olive-citrus marinade to brighten flavors. Add sliced olives and gently mix.

Arrange microgreens or lettuce leaves on a platter or individual plates. Spoon the ceviche over the greens, garnish with extra chopped cilantro, a drizzle of good olive oil and lime wedges on the side. Serve immediately.