Sea Bream Ceviche

Preparation info

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Recipes from Brixton Village

Recipes from Brixton Village

By Miss South

Published 2014

  • About
Inspired by L & J Fishmongers

Sometimes you need some crunch and citrus on your plate to freshen the palate. Ceviche is the perfect answer to this craving. A style of ‘cooking’ fish in citrus juice that’s particularly popular in South America, it’s a great way to show off very fresh fish. It’s very quick and easy to make, especially if you ask the fishmonger to fillet and skin the fish for you. As it’s best with white fish, I usually buy sea bream from L & J Fishmongers and serve it with steamed potatoes or rice. If you’re brave, you can drink the leftover marinade, also known as ‘tiger’s milk’!


  • 1 red onion, finely sliced
  • 4 sea bream or bass, skinned and filleted
  • ½ teaspoon sea salt
  • juice of 5 limes
  • juice of 2 lemons
  • zest of ½ lemon
  • 1 red chilli, finely chopped
  • ½ bunch fresh coriander, chopped


Pour boiling water over the sliced red onion, and then drop it into iced water for a few minutes. This takes the raw burn out of the onion.

Slice the fish into 3cm chunks and put it into a non-metallic bowl. Season with the salt, then add the drained red onion, citrus juices and lemon zest and leave to marinate for 10–15 minutes. The fish will turn white and opaque as the acid ‘cooks’ the flesh.

Scatter the chilli and coriander over the top and serve with potatoes, bread or rice.