Issue link: https://maltatoday.uberflip.com/i/1546437
• Slice the sea bream into thin bite-sized slices and place in a chilled bowl. Season lightly with flaky sea salt, black pepper and the lime juice. Leave to cure for 8-10 minutes while preparing the remaining ingredients. • Blend half of the baby beetroot with a splash of the beetroot liquid from the jar until completely smooth. Pass through a fine sieve if you prefer a silky finish. Halve or leave the remaining beetroot whole, depending on their size. • Spoon the crème fraîche into a piping bag (or a small sandwich bag with the corner snipped off) for neat dots. • To assemble, spread the beetroot purée over the base of two chilled shallow bowls. Arrange the cured sea bream slices between the whole beetroot and Amarena cherries. • Pipe small dots of crème fraîche across the dish, drizzle generously with the yuzu oil and finish with a few drops of Amarena cherry syrup for sweetness and colour. • Garnish with fresh dill and serve immediately while the fish is beautifully chilled. 12 gozotoday | FRIDAY • 4 SEPTEMBER 2026 FOOD • 2 skinless sea bream fillets (approximately 300g) • 1 x 280g jar baby cooked beetroot • 60g crème fraîche • 8 Amarena cherries • 2 tbsp Amarena cherry syrup • 2 tbsp yuzu oil • Small bunch fresh dill • 1 lime, juiced • Flaky sea salt • Freshly ground black pepper INGREDIENTS Sea bream ceviche with beetroot and crème fraîche METHOD Chef Sam Farrugia Chef Sam Farrugia whips up a fresh, whips up a fresh, colourful dish that colourful dish that brings together brings together delicate sea bream, delicate sea bream, earthy beetroot, earthy beetroot, creamy crème fraîche creamy crème fraîche and sweet Amarena and sweet Amarena cherries, finished cherries, finished with bright yuzu with bright yuzu oil and dill for a oil and dill for a summery plate full summery plate full of flavour of flavour