Fri, 26 July 2024
INGREDIENTS:
125g Sea Bream Fillet
1 large lime
1 Half Orange
1 Quarter Fresh Mango
1 Red Chilli
1 Half Red Onion
Small bunch of coriander
Light Soy Sauce
Sesame Seeds
2 Corn Tortilla Wraps
Paprika
Olive Oil
METHOD:
1. Using a sharp knife, thinly slice your sea bream fillet into small pieces. Place your finely sliced
fish into a bowl, and squeeze your whole lime, and your half orange on top, then add a pinch of
sea salt, and a teaspoon of soy sauce.
2. Mix well and leave to one side for 10 minutes. This can be left for up to 8 hours, but is perfect
after 10 minutes. You will see the fish begin to turn white, this is essentially the acid from the
lime and orange, cooking the fish.
3. Dice your red onion as finely as you can, deseed the chilli and dice into similar sized pieces
as the onion. Peel your quarter mango, and cut the yellow flesh into small cubes.
4. Chop your bunch of coriander finely, and then combine all of the above in a small bowl.
Drizzle a half a teaspoon of olive oil over the top and stir. After 10 minutes combine both bowls
and mix well.
5. Using a small cookie cutter, cut discs out of your tortillas, you should get 4 out of each wrap.
Place your tortillas on a baking tray and brush them lightly with olive oil. Then place your tray
into a preheated fan oven at 200 degrees.
6. These should only take a couple of minutes, but keep an eye on them, as soon as they turn
golden brown remove them. Place the discs into a bowl, sprinkle lightly with paprika, and toss
them to get them fully coated.
7. I like to serve 3/4 per person as a starter. So on a small plate, place your crispy tortilla discs
in the centre, spoon your sea bream ceviche onto each one, and finally sprinkle over your
sesame seeds for some added texture.
