Assobio with Atlantic Bonito Ceviche

Assobio with Atlantic Bonito Ceviche

We looked for people who inspire us through their relationship with food and wine.

We found Marta, a young law student who, on weekends, goes back to her parents’ home, in the Algarve mountain range, to prepare veritable delicacies for her family and friends. During our visit, while preparing a mackerel ceviche made using only local ingredients, she told us how she learned to cook with her maternal grandfather and how wine has been gaining prominence at every meal.


  • Atlantic Bonito
  • Red Onion
  • Red Pepper
  • Mango
  • Coriander
  • Mint
  • Lime
  • Orange
  • Chilli Pepper
  • Soy Sauce
  • Rice Vinegar
  • Sesame Oil
  • Wasabi
  • Sesame Seeds
  • Olive Oil
  • Alentejo Bread


Cure the atlantic bonito fillets in salt for 30 minutes. Next, cut half the red onion and the red pepper into very thin slices. Chop half the mango into small cubes, dice the chilli pepper, coriander and mint.

After curing the fish, remove it from the salt and rinse in cold water. Remove the bones and skin.

Cut the atlantic bonito into pieces around 1,5 cm.

In a separate bowl add:

juice (1/2 orange);

juice (4 limes);

1 dessert spoon of sesame oil;

1 teaspoon of wasabi;

1 tablespoon of rice vinegar;

1 tablespoon of olive oil;

1 espresso cup of soy sauce;

1 diced chilli pepper.

Mix everything and place all of the ingredients in a serving bowl, along with the juice prepared above. Let settle for approximately 10 minutes.

Toast the sesame seeds and sprinkle them over the mixture.

Finally, add juice from 3 limes.


Cut 10 thin slices of Alentejo bread. Place them on an oven tray and drizzle with olive oil. Put in the oven at 180º C for approximately 20 minutes.

And it’s ready. Bon appétit.

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