August 31, 2018 Experience

This is the coming back for our chefs !

This is the coming back for our chefs !

After a winter season to the kitchen of Taj-I Mah***** Hotel, Damien Ruffier will wonder you at Daria-I Nor.


Sea Bream Ceviche with Lait de Tigre

For 4 people :

  • 500 gr of sea bream filet
  • 3 limes
  • Salt
  • Pepper
  • 250 gr of cucumber
  • 125 gr of red onion
  • 250 gr of cherry tomatoes
  • Coriander

Lait de tigre :

  • 200 gr of white onion
  • 25 gr of ginger
  • 2 garlic cloves
  • 1 stick of lemongrass
  • 1 sweet pepper
  • 30 cl of coco milk
  • Salt
  • Pepper


Lait de tigre

Cut and mix all the ingredients to realise your lait de tigre.

You need to prepare it the day before to let it infuse and get the maximum of freshness.


Composition of the garnish

The garnish is composed of red onions finely cuted, little cubes of cucumbers and quarter of cherry tomatoes.



Dress the sea bream with salt, pepper and lime juice. Leave it marinate during 5 minutes then dry the fish. Cut the filets into dices and mix it with the lait de tigre and the garnish.

Decorate with fresh coriander.

Do not hesitate to cook this amazing recipe before to come to taste the Ceviche of our Chef from December to April !

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