Bream Ceviche

1. 1

   Dice onion and sprinkle with the juice of half a lime and season with salt to taste.

2. 2

   Set aside.

3. 3

   Rinse larger cabbage leaves, drain and wipe dry.

4. 4

   Halve avocado and remove pit, season to taste and brush with juice of remaining lime half.

5. 5

   For the fish, remove skin, trim and debone, if needed.

6. 6

   To remove skin, place a long knife blade between skin and flesh at the tail.

7. 7

   Grasp the tail skin and move the knife in a zig-zag pattern to the top.

8. 8

   Remove bones.

9. 9

   Remove tenderloins from bream and cut each in half, being careful to remove flesh from the bone.

10. 10

    There should be no bones remaining.

11. 11

    Cut the bream into medium-sized pieces and season with salt and lime juice.

12. 12

    Serve immediately, as the lime juice will cook the fish.

13. 13

    To serve, place a cabbage leaf on the bottom of serving dish.

14. 14

    Arrange fish and onion mixture on cabbage leaf and add a piece of avocado.

15. 15

    Garnish with cilantro and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.