Sea Bream Ceviche Recipe

Sea bream ceviche with charred sweetcorn

  • serves 2
  • Easy

Ceviche is a traditional Latin American dish. This recipe is gluten-free and uses sea bream, a great fish that works well with the zesty limes and a kick of chilli. It is super quick and easy, a perfect show off starter


*This recipe is gluten-free according to industry standards



  • corn-on-the-cob 1
  • olive oil
  • sea bream fillets 4 (fresh as possible), skin removed
  • spring onions 2, finely chopped
  • red chilli 1, finely sliced
  • avocado 1/2, peeled, stoned and chopped
  • coriander a bunch, chopped


  • limes 3, zested and juiced
  • ginger a thumb-sized piece, grated
  • garlic 1/2 small clove, crushed
  • dried red chilli flakes 1 tsp


  • Step 1

    Heat the grill to high. Brush the sweetcorn with 1 tbsp of olive oil and season well. Put on a baking tray and grill for 10-15 minutes, turning regularly until the corn is well charred.

  • Step 2

    Remove the kernels by standing the cob on its end and carefully cutting down each side.

  • Step 3

    Slice the sea bream into 2cm strips and put in a bowl.

  • Step 4

    Whisk together all of the dressing ingredients with 3 tbsp of olive oil and some seasoning and pour over the fish.

  • Step 5

    Leave to marinate for 2 minutes.

  • Step 6

    Arrange the fish on a platter, scatter over the charred sweetcorn, spring onions, red chilli and avocado.

  • Step 7

    Spoon over the dressing and scatter with coriander.

Watch our 20-second video for the easiest way to stone an avocado...

Nutritional Information

  • Kcals 575
  • Fat 37.6g
  • Saturates 5g
  • Carbs 13.2g
  • Sugars 4.2g
  • Fibre 9.3g
  • Protein 41.2g
  • Salt 0.7g