Sea bream ceviche

Ceviche, Peru’s signature dish, has always been one of my favorite recipes, thanks to its freshness and tangy flavors. The key to this dish is the lime marinade, which “cooks” the fish without using heat. For this recipe, I choose sea bream to retain all the freshness needed for ceviche. This delicate, juicy fish lends itself perfectly to marinade.

I decided to accompany my sea bream ceviche with oven-roasted sweet potatoes, slices of creamy avocado and a hint of chilli, creating a symphony of textures and flavours. To accompany this dish, I recommend a Chemin de Fer Chasselas from Domaine Massy in Epesses. This Swiss wine, with its freshness, aromatic finesse and beautiful minerality, is a perfect match for the flavors of ceviche.

Ingredients (serves 4) :

500g fresh, skinless sea bream
1 large red onion, thinly sliced
2 sweet potatoes
1 ripe avocado
2 chili peppers (to taste)
Corn
Juice of 10 limes
Salt and black pepper
A few sprigs of fresh coriander

Preparation :

Preheat oven to 200°C. Wash and cut the sweet potatoes into slices about 1 cm thick. Arrange on a baking sheet lined with parchment paper. Drizzle with a little olive oil and season with salt and pepper. Bake for about 20-25 minutes, or until golden and tender.
While the sweet potatoes are cooking, cut the sea bream into 1 cm pieces. Place the fish pieces in a large bowl, add the lime juice and chopped onion. Mix well, then cover the bowl and chill in the fridge for about 15 minutes.
Core and finely chop the chillies. Cut the avocado in half, remove the pit and skin, then slice the flesh thinly. Once the sweet potatoes are cooked, let them cool a little and add a little cumin. Start by arranging the avocado slices at the bottom of the plate. Then add a layer of sea bream ceviche. Finish with a few slices of sweet potato on top. Sprinkle with a pinch of chopped chilli, corn and a few sprigs of fresh coriander.

The sweetness of the avocado, the freshness of the ceviche and the light crunch of the baked sweet potato offer a pleasant contrast of textures and flavors on the palate.

Wine pairing :

The acidity of the lemon, the sweetness of the sweet potato and the aroma of the fish would be beautifully balanced with a glass of Chasselas Dézaley Chemin de Fer du Domaine Massy in Epesses. This fresh, characterful Swiss wine boasts aromatic finesse and a beautiful minerality that will perfectly underscore the lemony notes of the ceviche. Its silky texture and lingering finish echo the sweetness of avocado and sweet potato. A great choice to enhance this delicate, richly flavoured dish.