Preparation: 25 min
Cooking time: 0 min


For the ceviche:

  • 300 g of sea bream fillet
  • 200 ml cold lime juice
  • ½ tsp. Wayfort fresh chili sauce
  • 3 tbsp. olive oil

For the avocado cream:

  • 2 large avocados
  • 1 tsp. Wayfort fresh chili sauce
  • 1 tsp. garlic powder
  • 1 tsp. ginger powder

For the red onion pickles:

  • 1 large red onion
  • 120 ml white vinegar
  • 50 ml water
  • 2 tbsp. powdered sugar

For the garnish:


  • Raspberries
  • Cilantro
  • Black sesame
  • Tellicherry pepper
  • Salt


  1. Prepare the onion pickles (you can make them in advance): In a small saucepan, bring the vinegar, water and sugar to a boil. Peel the red onion, cut it into thin slices and plunge it into the boiling liquid. Lower the heat and cook for about 8 minutes. Reserve the whole (onion + liquid) in a clean and closed jar, and let it cool. Pickles can be stored in the refrigerator for up to one month.
  2. Cut the sea bream fillets into cubes and place them in a deep dish, mix 200 ml of cold lime juice, the fresh chili sauce and the olive oil, pour it over the raw fish and leave to marinate for about 20 minutes in the refrigerator. Keep the marinade to season the starter when serving.
  3. Meanwhile, prepare the avocado puree by mashing 2 ripe avocados with a fork or blender. Season with garlic and ginger powder, sweet fresh chili sauce and salt. Set aside.
  4. Just before serving, arrange your appetizer creatively: a generous tablespoon of avocado purée at the bottom of the plate, sprinkled with sea bream, red onion pickles, raspberries, coriander and black sesame. Finish with a few turns of the pepper mill and serve chilled with the lemon marinade.

Tip: If your avocado puree is too spicy, add a little cream or yogurt.

Enjoy your meal!