Buy all ingredients right below the recipe
INGREDIENTS
- Juice of half a lemon
- Juice of half an orange
- Juice of half a lime
- 1 chili or jalapeño pepper
- Sea salt
- Freshly ground black pepper
- 1 red onion or shallot
- 1 handful of coriander greens
- 200 g gilt-head bream
PREPARATION
- 1Debone the sea bream, then remove its skin. Once done, cut it into approximately 1x1 cm cubes and salt it.
- 2Squeeze the juice from the citrus fruits, then mix them together in a large bowl.
- 3Chop the coriander, slice the onion thinly, deseed and also slice the chili.
- 4Add the fish, onion, chili, and coriander to the citrus juice, then mix thoroughly.
- 5Let the marinade "work" for 5-10 minutes, then you can serve it! It's best with cold beer, but a glass of dry sparkling wine also pairs very well with it.
Tip
In this recipe, the fish is "cooked" by the citrus juice, meaning the proteins are denatured by the acids. Depending on how raw you like the fish, you can play with the acidity of the marinade and how long you leave the fish in it.
This dish is best served cold and spicy. You can adjust the spiciness of the pepper by leaving more or fewer seeds in it.
