Black Bream Ceviche (4 Portions)

Michael Bremner

Michael Bremner

22nd December 2016

Black Bream Ceviche (4 Portions)

⁣Bream is a versatile type of fish that lends itself to a variety of delicious recipes and cooking methods. Why not give the Black Bream Ceviche (4 Portions) recipe a try yourself? Recipe by Michael Bremner from 64 Degrees in Brighton


  • ⁣250g Black Bream Fillets (skinned and pin boned)
  • 1 Stick Celery
  • 100ml Water
  • 1/2cm Ginger
  • Juice of 1 Lime
  • 1/2 Finger Chilli
  • Micro Coriander Leaves
  • Salt to Taste


(4 Portions)
Blitz celery, ginger and chilli (except for a tiny bit of celery and chilli to save for garnish) with the water before passing through a fine sieve, then add the lime.
Dice the bream into 1cm pieces and add to the ceviche mix. Season with salt to taste.
Portion into 5 bowls and garnish with extremely finely diced celery and chilli and micro coriander leaves.

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