Peruvian Royal Seabream Creviche

Publiée le 25/06/2019


For 4 people

According to a cook recipe from

Coups de food




Peruvian Royal Seabream Creviche
with Virgin Vigean Camelina Oil

Preparation: /
Cooking : /
Rest: /


  • 250 g of sea bream fillets (ask your favorite fishmonger to lift the fillets)
  • 2 small shallots
  • Fresh grated ginger (equivalent of a small teaspoon)
  • The juice of a lime and some zest
  • ½ pomegranate seeds
  • 1/2 lawyer
  • 1 tomato
  • Salt pepper
  • A tablespoon of Vigean camel virgin oil
  • A good teaspoon of edible flowers
  • Sesame seeds and sweet soy saucer


  1. Cut in brunoise all your ingredients (tomato, avocado, shallots)
  2. Add pomegranate, virgin Vigean camelina oil, salt, pepper, grated ginger, lime juice and zest, edible flowers and lastly fish.
  3. Mix and dress on your plates.
  4. Sprinkle with sesame seeds and add a drizzle of sweet soy sauce.

To eat on the field, if you wait too long you risk over-cooking fish.

Good taste tasting!
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