Post Written by Paul Webbe

Recipe from Webbes Restaurants – Black Bream Ceviche with Orange and Lime Dressing, Guacamole

Bream Carpaccio – Serves 4
• 2 bream fillets
• Orange Dressing
 
Marinade
• 100ml orange and lime juice
• 4 tablespoons light soy sauce
• freshly ground black pepper
• 1/2 clove garlic, grated

Mix these ingredients together and split in half
 
Dressing
• Half of the above marinade liquid
• 6 tablespoons grape seed oil
• Pinch xanthum gum
 
Add the xanthum gum to the liquid, whisk and add a little oil at a time to emulsify. Push through a fine sieve once made
 
• Chopped chives
• Coriander
• Orange Flesh
 
Cut wafer-thin slices of Bream on the diagonal. Arrange a layer of the fish over a large shallow dish, then spoon over a little of the marinade – spreading it to evenly coat the fish. Continue slicing and layering, finishing with a layer of marinade. Cover with cling film, directly over the fish, and chill for at least 1hour.
 
To serve, arrange the bream pieces on a plate, drizzle dressing, garnish with chopped chives, orange flesh and coriander. Diced Chilli
 
Guacamole
• 1 Chilli finely chopped
• Coriander leaves chopped
• 2 finely chopped tomatoes flesh only
• Pinch salt
• 1 finely chopped shallot
• 25ml lime juice
• 2 ripe avocados diced

Method
Combine all the ingredients, press into and circular ring finish with crème fraiche on the top.

Recipes Supplied courtesy of Paul Webbe, Webbes Cookery School

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