This recipe is not mine but the one of Jimmy Desrivières, the great Chef of the W Paris Opera ! After working together on creating some of the ‘Saturway’ brunch together (every saturday – Details and reservations: +33 1 77 48 94 94), I’ve asked Jimmy to trust me with his amazing sea bream ceviche with avocados, pomegranate and lime. Here’s only for you dear lucky readers, the ‘modus operandi’ for this delicious dish. You can have it knowing you’re doing some good to your health: sea bream is full of antioxidants but also of phosporus, iron and calcium. Avocados are full of fibers which ease digestion and of antioxidants. They are also great fighters for any inflammatory state. Same for the pomegranate on both last virtues. One advice: go and taste Jimmy’s ceviche at the ‘Saturway’ brunch …Ingredients:
- 320g of sea bream filets
- 50g spring onion (only the green part)
- 1 avocado, peeled and stoneless, diced
- 1 pinch Espelette pepper
- 1/2 red pepper (the size of a thumb), diced
- 1 tsp olive oil
- the juice of one lime
- 20g pomegranate
- 1 white onion peeled and chopped
- salt
Recipe:
- Dice the sea bream
- In a bowl, mix the fish, the avocado, the peppers, the lime juice and the olive oil, the pomegranate and the spring onion
- Place the bowl in the fridge for approx 20 minutes so the fish gets all the flavors and gets ‘cooked’ by the lime juice (with a ceviche, the fish is cooked by the lime on the outside and is still raw on the inside)
- Salt to taste
- Serve chilled or at room temperature with toasted rye or gluten-free bread
Enjoy !