Sea bream ceviche, citrus plume & Japanese pearl chips
At Bistrot Ciéuta, Romain Jouin presents his peppy version of sea bream ceviche, with a citrus plume and Japanese pearl chips.
serves 4
Preparation time: 1 h
Cooking time: 2 h 10
Rest : 2 h
- 4 fillets (2 whole sea bream)
- 100 g Japanese pearls
- Oil
Marinade
- 1 bird pepper
- Zests of 1 orange, 1 grapefruit and 2 limes
- 1 pinch Espelette pepper
- Olive oil
- Salt
Citrus panache
- Juice of ½ lemon, 1 grapefruit, 1 lime and 1 orange
- ½ bird's eye pepper
- ½ red onion
- 1 pinch sugar (3 g)
- 1 pinch salt (3 g)
- 5 cl olive oil
Guacamole
- 2 ripe avocados
- Juice of 1 lemon
- 20 g fresh tarragon
- 2 cl olive oil
- Salt
Finishing touch
- 1 grapefruit supreme
- 1 lime supreme
- 1 orange supreme
1 - Prepare the sea bream fillets: if you buy whole, wash, scale and lift the fillets and remove the bones, otherwise ask your fishmonger. Cut the skinless fillets into regular 1 cm cubes. Set aside.
2 - Make the marinade: generously salt the fillets. Remove the seeds from the chili pepper and chop finely. Add it to the fillets, along with the other ingredients and the oil, so as to coat the cubes of sea bream. Set aside in a cool place.
3 - Prepare the citrus plume: place all the ingredients in a bowl and blend with 10 cl of water until the desired texture is obtained. Pass through a sieve to obtain a perfect panache, then set aside.
4 - To make the guacamole: blend the avocados with the tarragon, lemon juice, olive oil and salt to the desired texture. Adjust seasoning if necessary. To preserve the avocado's green color, leave the avocado pits in the guacamole.
5 - Prepare the Japanese pearl chips: cook the Japanese pearls in simmering unsalted water for around 10 min, stirring constantly. Take them out and drain when the core is still white. Immediately spread them out between 2 sheets of parchment paper, then dry them in the oven for around 2 h at 80°C (th. 2-3) to obtain chips. As soon as they become crispy, they're ready. Heat the oil in a large frying pan or deep-fat fryer and carefully place the dry Japanese pearls on top, so that they start to puff. Once all the beads have blown (10 seconds), take them out and place them on absorbent paper.
6 - Finishing : trim the supremes nicely. Cut the pieces of Japanese pearl chips and season with salt and fruit zest.
7 - Presentation: in a soup plate, pour the citrus plume and delicately place the sea bream cubes in the center. Arrange the supremes on top of the fish (1 piece of each). Arrange the guacamole in a pocket or quenelle on the ceviche (5 to 6 dots are enough). Finish with the Japanese pearl chips. Enjoy!
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