400g Sea bream (semi-oily fish), cleaned
1 Bunch of cilantro
30ml Bertolli EVOO
1 Red onion
Tiger’s milk (the same ingredients blended together with fish broth)
For the ceviche:
De-bone the fillets thoroughly and cut them into chunks measuring approximately 2cm. Set them aside.
Use the fish bones to make a fish broth, by boiling them for 10 minutes.
Strain the broth and set it aside for the tiger's milk.
Cut ½ of the onion in julienne strips and set aside to serve with the ceviche.
For the tiger's milk:
In a blender, combine the fish broth with the juice of the limes and grapefruit, the remainder of the onion and half of the cilantro leaves (with the stems removed).
Blend together and add salt to taste.