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Sea bream ceviche with grilled corn and sweet potato

Sea bream ceviche is a raw fish dish marinated in lime juice, for 6 people, with 25 minutes of active work. The tiger's milk, onion, sweet potato, and grilled corn can be made ahead, only the fish marinates at the very last minute. Easy to make, around €7.40 per person, its success depends on a short marinade, ten minutes at most, to keep the flesh pearly and firm.

Raw sea bream, marinated at the last minute in lime juice, with crunchy corn kernels, wakes up every palate at the table.

Sea bream ceviche with grilled corn and sweet potato
For
6 people
Work
25 min
Total time
40 min
Prep
Finished at the last minute
Difficulty
Easy
Cost per person
€7.40
Calories per person
300 kcalcalculated by Kiloach, your weight coach

Raw sea bream, cut into small cubes, soaks up lime juice for just a few minutes and stays firm and translucent at the center. Red onion rinsed in cold water loses its bite and turns soft and crunchy, corn kernels browned in a pan bring a popcorn like crunch that changes everything, and sweet potato softens the whole dish with its quiet sweetness. The jalapeño wakes things up without burning, and cilantro adds fragrance without overpowering.

This dish fits a casual dinner with friends on a terrace, a light spring or summer meal, or the opening act of a menu that continues with something heartier. Serve it as a generous starter or as a main course for a simple, refreshing evening, with a crisp white wine or a tart lemonade to match the mood of the dish.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day Nothing to do
  3. Before the guests arrive 4 steps, 20 min
  4. When it's time to serve 2 steps, 10 min

The day before or that morning, make the tiger's milk, cook the sweet potato, grill the corn, and cut the sea bream, keeping it chilled. Just before guests arrive, slice and rinse the red onion. Right before serving, toss the fish with the tiger's milk and let it marinate ten minutes before plating in cups.

The ingredients

6 people

Fish counter

  • Sea bream fillets, sashimi grade 900 g

Fruits and vegetables

  • Limes 8
  • Red onion 1
  • Jalapeño or mild chili pepper 1
  • Cilantro 1 bunch
  • Sweet potato 1
  • Fresh ginger 20 g
  • Garlic 1 cloves

Pantry

  • Corn kernels 300 g
  • Fine sea saltoften in the pantry 1 tsp
  • Olive oiloften in the pantry 2 tbsp

Allergens Fish

The recipe, moment by moment

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Slice the red onion very thinly and rinse it in cold water to remove its sharpness, then drain.

    Ten minutes in ice water turns the onion soft and crunchy.

  2. Juice the limes and blend the juice with the garlic, ginger, a little cilantro, and a pinch of salt to make the tiger's milk, then chill it.

    Juice the limes right before using, the bitterness comes from the seeds and the membrane.

  3. Cook the sweet potato in water or in the oven, slice it into rounds, and brown the corn in a pan with a drizzle of oil. 20 min

    Grilled corn gives that popcorn like crunch everyone loves, shake the pan well.

  4. Cut the sea bream into two centimeter cubes, removing skin and bones, and keep it chilled on a plate.

    Ask your fishmonger to fillet the fish, it is cleaner and safer.

When it's time to serveThe final touches, right in front of your guests.

  1. Toss the sea bream with the tiger's milk, onion, sliced jalapeño, and half the cilantro, then let it marinate for a few minutes. 10 min

    Ten minutes of marinating, no more, the flesh should stay translucent at the center.

  2. Serve in small cups with the sweet potato and grilled corn, and sprinkle with cilantro.

    Pour a little tiger's milk into the cup, you drink it at the end.

Our tips to get it right

  • Pick very fresh sea bream, sashimi grade, and ask your fishmonger to fillet it the same day, the quality of the fish makes all the difference in a dish where nothing gets cooked.
  • Keep every component, fish, tiger's milk, onion, very cold until the last moment, that contrast of freshness is part of the pleasure of ceviche.
  • Taste the tiger's milk before using it, it should be bright and slightly salty, adjust the salt or lime juice to your taste before pouring it over the fish.

The variations

  • Swap the sea bream for very fresh sea bass or monkfish, the result stays just as delicate.
  • For a version without raw fish, poach the cubes for a few seconds in simmering water before chilling them, the texture changes but the dish keeps its spirit.
  • For kids or sensitive palates, skip the jalapeño and serve the tiger's milk on the side, so everyone can add as much as they like.

What to serve it with

  • Corn chips or thin crackers
  • Crisp dry white wine
  • Tart lemonade

Storage

Ceviche is best eaten the same day, once marinated it only keeps a few hours in the refrigerator. The tiger's milk, rinsed onion, sweet potato, and corn keep separately for 2 days in the refrigerator in sealed containers. This dish does not freeze.

Questions about this recipe

Can you make ceviche ahead for a dinner party?

The tiger's milk, sweet potato, grilled corn, and rinsed onion can all be made ahead. The sea bream only gets mixed with the tiger's milk right before serving, to keep its firm texture.

What fish works if I can't find sea bream?

Very fresh sea bass or monkfish both work well in this dish. The key is choosing sashimi grade fish, as recommended by your fishmonger, since it stays raw.

Why rinse the red onion in cold water?

Rinsing removes the natural bite of raw onion and leaves it soft and crunchy. Ten minutes in cold water is enough before draining it well.

How do I know when the sea bream has marinated enough?

The flesh should stay translucent at the center after about ten minutes in the tiger's milk. A marinade that runs too long cooks the fish too much and leaves it firm like cooked fish.

Can a sea bream ceviche be made ahead?

Partly, the finish happens at the last moment. The recipe needs 25 min of work in total, split up like this, before the guests arrive, 4 steps, when it's time to serve, 2 steps.

How long does it take to make a sea bream ceviche?

Allow 40 min in total, including resting and cooking time, of which 25 min is actual work. The recipe is rated "easy".

How many calories are in a sea bream ceviche?

About 300 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a sea bream ceviche cost?

About €7.40 per person, that's €44.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish. Remember to ask your guests about their allergies before putting your menu together.

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