Yuzu Sea Bream Ceviche Recipe
Sea bream ceviche with yuzu is a fresh and elegant Japanese dish that combines the delicacy of raw fish with the subtle acidity of yuzu. Ideal for summer meals, festive appetizers, or refined dinners, this ceviche is quick to prepare and best enjoyed chilled. This recipe highlights the freshness of the sea bream and the original touch of yuzu, for a perfectly balanced blend of acidity and sweetness.
- Author
- iRASSHAi
- Prep Time
- 20 minutes
- Cooking Time
- 15 minutes
- Servings
- 4
- Category
Salted
- Kitchen
- Japanese
Ingredients
- 400 g fresh sea bream fillet, skinless and boneless
- 2 tablespoons of yuzu juice (or lime juice if unavailable)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 small red onion, finely chopped
- 1/2 red chili pepper, seeded and finely chopped (optional)
- 1 teaspoon grated fresh ginger
- 1 tablespoon chopped fresh cilantro
- 1 pinch of salt and freshly ground black pepper
- A few sesame seeds (for decoration)
Directions
- Cut the sea bream into small, even cubes (about 1 cm).
- Place the fish cubes in a bowl.
- In a small bowl, combine the yuzu juice, soy sauce, and sesame oil.
- Add the grated ginger, red onion, and chopped red chili pepper.
- Mix well so that all the ingredients combine.
- Pour the marinade over the diced sea bream and mix gently.
- Leave to marinate in the refrigerator for 15 to 20 minutes, allowing the fish to absorb the flavors without losing its texture.
- Just before serving, add the chopped fresh cilantro.
- Sprinkle with sesame seeds for decoration.
- Serve chilled, as a starter or light meal, accompanied by a few salad leaves or rice chips.
