Sea bream ceviche with beetroot and crème fraîche
Chef Sam Farrugia whips up a fresh, colourful dish that brings together delicate sea bream, earthy beetroot, creamy crème fraîche and sweet Amarena cherries, finished with bright yuzu oil and dill for a summery plate full of flavour
Sea Bream Cevichevy Chef Sam Farrugia
Ingredients
- 2 skinless sea bream fillets (approximately 300g)
- 1 x 280g jar baby cooked beetroot
- 60g crème fraîche
- 8 Amarena cherries
- 2 tbsp Amarena cherry syrup
- 2 tbsp yuzu oil
- Small bunch fresh dill
- 1 lime, juiced
- Flaky sea salt
- Freshly ground black pepper
Method
- Slice the sea bream into thin bite-sized slices and place in a chilled bowl. Season lightly with flaky sea salt, black pepper and the lime juice. Leave to cure for 8-10 minutes while preparing the remaining ingredients.
- Blend half of the baby beetroot with a splash of the beetroot liquid from the jar until completely smooth. Pass through a fine sieve if you prefer a silky finish. Halve or leave the remaining beetroot whole, depending on their size.
- Spoon the crème fraîche into a piping bag (or a small sandwich bag with the corner snipped off) for neat dots.
- To assemble, spread the beetroot purée over the base of two chilled shallow bowls. Arrange the cured sea bream slices between the whole beetroot and Amarena cherries.
- Pipe small dots of crème fraîche across the dish, drizzle generously with the yuzu oil and finish with a few drops of Amarena cherry syrup for sweetness and colour.
- Garnish with fresh dill and serve immediately while the fish is beautifully chilled.
