Grapefruit Ceviche

20' Easy 12345

400g Sea bream (semi-oily fish), cleaned
1 Bunch of corriander
1 Grapefruit
4 Limes
30ml Bertolli EVOO
1 red onion
Tiger’s milk (the same ingredients blended together with fish broth)


Step 1

For the ceviche: De-bone the fillets thoroughly and cut them into chunks measuring approximately 2cm. Set them aside.

Step 2

Use the fish bones to make a fish broth, by boiling them for 10 minutes.

Step 3

Strain the broth and set it aside for the tiger's milk.

Step 4

Cut ½ of the onion in julienne strips and set aside to serve with the ceviche.

Step 5

For the tiger's milk: In a blender, combine the fish broth with the juice of the limes and grapefruit, the remainder of the onion and half of the corriander leaves (with the stems removed).

Step 6

Blend together and add salt to taste.

Step 7

To serve, mix the fish and sliced onion with the tiger’s milk and garnish with remaining corriander.

Step 8


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