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Sea Bream Ceviche

Written by FDM

Established since December 20 at the Mandarin Oriental, Marrakech, the Shirvan Café Métisse of the starred chef Akrame offers for this Ramadan a special menu with bewitching flavors and scents, inspired by Morocco and the West and sprinkled with light notes of Asia.


Flavored oil
100 g grapeseed oil
40 g rose water
1 g dried rose
11 g ginger
20 g lemon juice
4 g dried mint
7 g cumin
Chopped chives

Sea bream
800 g sea bream
50 g red pepper
50 g candied lemon
2 g rose petals

1 l water
125 g sugar
125 g salt


Make the brine then add the sea bream for 45 minutes.
Make the flavored oil by mixing all the ingredients except the lemon juice. Put the preparation under vacuum conditions then place it overnight in the steam oven at 60 degrees.
Add the lemon juice to the oil.
Cut the sea bream into slices.