Recipe : Ceviche of sea bream with shallots, fleshy tomatoes and coriander


Ingredients for4 persons


  1. Cut the sea bream into small strips, having previously removed the skin and bones.
  2. Squeeze the lemons in a bowl and add a teaspoon of fleur de sel.
  3. Marinate the fish in this mixture and let stand in refregerator at least 6 hours.
  4. Spend the blender 3 tomatoes, 3 tablespoons of olive oil, 1/2 hot pepper (optional) and fleur de sel depending on the taste.
  5. Add the mixture to the bowl of marinated fish.
  6. Cut the shallots into very thin slices and wash 3 times with pure water.
  7. Chop coriander, and cut the last two tomatoes into small cubes.
  8. Mix toegether and correct the salt.


Serve on a soup plate with a drizzle of olive oil.