Sea Bream • Raw • 15′ • Easy
Sea Bream ceviche with avocado and grapefruit
- Preparation time
- 15
- Cooking time
- 15
- Difficulty level
- Easy
- Servings
- 4
Recipe Ingredients
Nutritional Value
| Nutrient | Per 100 g | Per 300 g |
|---|---|---|
| Energy (kcal) | 106 kcal | 133 kcal |
| Fat | 4.7 g | 5.8 g |
| Fat of which saturated | 0.9 g | 1.1 g |
| Fat of which saturated monounsaturated | 2.2 g | 2.8 g |
| Fat of which saturated monounsaturated | 1 g | 1.3 g |
| Carbohydrates | 3.6 g | 4.5 g |
| Carbohydrates of which sugars | 2.9 g | 3.6 g |
| Dietary Fiber | 1.8 g | 2.2 g |
| Proteins | 11.1 g | 13.8 g |
| Salt | 0.2 g | 0.2 g |
| Salt | 2.1 mcg | 2.6 mcg |
| Calcium | 35.1 mg | 43.9 mg |
| Iron | 0,6 mg | 0.7 mg |
Recipe Steps
-
Step .01
Remove the skin from the Sea Bream fillets.
-
Step .02
Cut the fillets into thin horizontal strips and place in a glass bowl.
-
Step .03
Add the lemon juice, a pinch of flower of salt, and finely chopped chilli peppers.
-
Step .04
Peel and segment the grapefruit. Peel the grapefruit and cut it into segments.
-
Step .05
Pour any excess juice into the bowl with the segments.
-
Step .06
Peel the avocado and cut it into small cubes.
-
Step .07
Add the avocado, grapefruit segments, and mint to the bowl with the Sea Bream strips and mix carefully.
-
Step .08
Allow it to marinate for an additional 3 minutes to let the flavours combine and for the fish to “cook” slightly.
-
Step .09
Drizzle a little mint-infused olive oil and add lemon zest to serve.
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