Ceviche of sea bream with citrus / radish / fennel / passion fruit dressing

Remove the skin and bones from the fish fillet. Using a sharp knife, cut thin slices of fish and arrange them in a dish without overlapping. Cover and refrigerate. Peel the onion, wash the radishes and fennel. Collect the leaves from the fennel and let them dry on paper towels.

Using a knife or, better, a mandoline, finely slice the vegetables and place them in a bowl of ice water with the juice of half a lemon to keep them crisp and prevent oxidation.

Using a knife, remove both ends of the oranges and peel them. Take the segments out from between each membrane. Trim if necessary to remove the white parts that are more bitter. Keep the core of the oranges for the next steps of the recipe.

To prepare the marinade, squeeze the juice from the remaining half lemon, the limes, and the orange segments, and optionally add a few slices of fresh chili.

Remove the fish from the refrigerator, season it with salt, and drizzle with citrus juice. Let it marinate for 5 to 30 minutes according to your taste (the longer the marinade, the more the fish will be cooked by the acidity). Turn the pieces of fish halfway through cooking. Meanwhile, scoop out the pulp from the passion fruits and mix it with 3 tablespoons of olive oil and 1 tablespoon of toasted sesame oil.

Divide the fish among the plates. Add orange segments, slices of radish, fennel, and red onion. Top with fennel fronds and drizzle with the dressing. Season with salt and pepper over the entire plate. Serve immediately.

To finish, note: It is advisable to freeze wild fish fillets for at least 24 hours when consuming them raw or marinated to eliminate any presence of parasites. Farmed fish are more regulated and therefore less prone to this problem, in which case this step is not necessary.