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Le Chaudron recipe
Ceviche de daurade
Sea bream ceviche
⏱ 30 minServes 4Easy185 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
600 g (21 oz)very fresh sea bream fillets
The juice of 4 limes
The juice of 2 lemons
1red onion, finely chopped
2fresh red chilies, chopped
1bunch of fresh cilantro
1bunch of fresh mint
3 tbspextra-virgin olive oil
- 600 g (21 oz) very fresh sea bream fillets
- The juice of 4 limes
- The juice of 2 lemons
- 1 red onion, finely chopped
- 2 fresh red chilies, chopped
- 1 bunch of fresh cilantro
- 1 bunch of fresh mint
- 3 tbsp extra-virgin olive oil
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Set up a clean board and cut the fillets into even 1 cm (⅜ in) cubes.
- Slice the red onion paper-thin and dice the chilies finely.
- In the bowl, mix the fish, red onion and chilies and pour plenty of lime juice over them.
- Salt generously and fold gently with a spatula so every cube is coated.
- Press plastic wrap onto the surface and marinate in the fridge for exactly 20 minutes — the citrus “cooks” the fish.
- Just before serving, stir in the extra-virgin olive oil and lemon juice to soften the acidity.
- Sprinkle generously with chopped cilantro and mint and serve right away in chilled glasses.
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