Sea bream ceviche

by Patrick Williams

A South American raw fish dish from Soul Food owner and chef Patrick Williams


4 sea bream fillets, skinned
1-2 tsp sugar
4 limes, juiced
1 banana shallot, finely diced
1 chilli, seeded and diced
1 ripe avocado, peeled and diced
2 large tomatoes, skinned and seeded
A small handful of parsley, finely chopped
A small handful of chives, finely chopped


Dice the bream and place in a stainless steel bowl. Add 1 tsp sugar, 1 tsp salt and the lime juice, mix and set aside for 8-10 mins. The longer you leave the fish the further it cures, so it is really down to personal preference. Check the flavour of the fish mixture. If it’s too acidic, you’ll need to add a little more sugar.

Add the shallot and the chilli and mix well. Finally, add the avocado, tomatoes and herbs, and arrange on a serving dish. I like to finish my ceviche with a drizzle of flaxseed oil or a dollop of mayonnaise.

Recipe: Patrick Williams