Sea bream ceviche with lime and coriander
Time · Prep 20 min · Cook 0 min · serves 4
Ingredients
- 400 g sashimi-grade sea bream fillets, cut into 1.5 cm dice
- Juice of 4 limes (about 100 ml)
- 1 small red onion, finely sliced
- 1 ají amarillo chilli (or 1/2 mild red chilli), deseeded and chopped
- 1 bunch fresh coriander, leaves picked and roughly chopped
- Fleur de sel, white pepper
Method
- Keep the fish refrigerated until the last moment.
- Combine the lime juice, red onion and chilli in a bowl; leave to macerate for 5 minutes.
- Add the sea bream dice, season with fleur de sel and white pepper, and fold gently.
- Cure in the citrus juice for 8 minutes in the refrigerator: the flesh should remain translucent at the centre.
- Fold in the chopped coriander at the last moment.
- Serve immediately in chilled bowls.
Why the pairing works. The complete absence of dosage in ArraKis (Brut Nature, zero dosage) lets the natural vivacity and salinity of the Bouzy Grand Cru speak directly, echoing the iodine of the raw fish and the clean acidity of the lime. The taut minerality of the cuvée links the marine flesh and the herbaceous freshness of the coriander.
