Zerbinati melon with citrus cured sea bream, lime and jalapeño dressing

Delicately cured sea bream meets sweet melon in a vibrant splash of summer. Zesty lime and jalapeño dressing bring heat and fragrance, with a dash of roe for luxury—refreshing, elegant, and irresistibly moreish.

Packed with lean protein from sea bream, hydrating melon, plenty of fresh citrus, heart-healthy olive oil, and herbs, this is a light, colourful, and nutritious dish—no added dairy, gluten, or nuts.

Ingredients

For the cured fish

• • ½ tsp coriander seeds
  • ½ tsp pink peppercorns
  • Zest of 2 grapefruits
  • Zest of 2 lemons
  • Zest of 2 limes
  • 140g sea salt flakes
  • 140g caster sugar
  • 4 sea bream fillets, skinned and deboned

For the lime salt

• • 1 heaped tsp pink peppercorns
  • Zest of 1 lime
  • 1 tbsp sea salt

For the dressing

• • 4 jalapeños, finely chopped (deseeded if desired)
  • 4 small garlic cloves
  • 1 bunch coriander
  • 2½ tbsp olive oil
  • 120ml lime juice

To serve

• 1 Zerbinati or cantaloupe melon, sliced into wedges and pieces on the rind
• 1 tbsp trout or salmon roe, to garnish
• Jalapeño slices, to garnish
• 1 tbsp shiso cress, to garnish

Method

Cure the Sea Bream

1. 1. Toast coriander seeds and pink peppercorns in a dry frying pan over medium heat until aromatic. Crush lightly in a pestle and mortar.
   2. In a bowl, combine the crushed seeds, all citrus zests, sea salt flakes, and caster sugar. Mix thoroughly.
   3. Sprinkle half the cure mixture evenly into a tray with high sides. Lay the sea bream fillets on top, then cover with the remaining cure. Gently press so the fish is well-coated. Chill in the fridge for 45 minutes.
   4. After curing, rinse the cure from the fish under cold running water and pat dry with kitchen paper. Slice the sea bream thinly at an angle, using a sharp knife.

Prepare the Lime Salt

1. 1. Coarsely crush the pink peppercorns in a pestle and mortar. In a small bowl, stir together with lime zest and sea salt. Set aside.

Blend the Dressing

1. 1. In a blender, combine jalapeños, garlic, coriander, olive oil, and lime juice. Blend until the dressing is completely smooth, adding a small splash of water if needed for consistency.

Assemble and Serve

1. On each serving plate, spoon a little dressing to create a pool. Arrange the melon pieces attractively on top, then drizzle more dressing over the fruit.
2. Lay five slices of cured sea bream over the melon. Add a small spoonful of roe, then lightly dust the plate with the lime salt.
3. Garnish each dish with jalapeño slices and a scatter of shiso cress.

Additional Tips

• Use top quality, sashimi-grade sea bream for food safety and best texture in citrus cure.
• If Zerbinati melon is unavailable, ripe cantaloupe provides a similar sweetness.
• For extra punch, keep some jalapeño seeds in the dressing or on the garnish.

Suggested Wine Pairing

• Majestic: The Society’s Vinho Verde – Lively, citrusy and gently spritzy. Its clean finish matches the ceviche-style sea bream and amplifies the fresh melon, lime and jalapeño notes.
• Tesco: Finest Gavi – Crisp and mineral, with green apple and a lemon edge, Gavi mirrors the elegant acidity of the lime dressing and balances the fish and roe.
• Sainsbury’s: Taste the Difference Albariño – This Spanish white is beautifully aromatic, full of peach and grapefruit notes, excellent with both spicy dressing and chilled melon.

Each of these wines will enhance your citrus cured sea bream and melon—think zesty, fresh, and chilled for the perfect summer pairing!

What can you serve with this

1. Lightly Salted Tortilla Chips – Bring crunch and a neutral backdrop for scooping up fish and melon.
2. Quick Pickled Red Onion – Adds sharpness and a pretty pop of pink alongside the citrusy cure.
3. Avocado Salad – Creamy avocado and herbs cool the chilli heat and enhance the summery vibe.
4. Ice-cold Gazpacho Shot – A refreshing summer sip before or alongside, echoing the tomato and citrus notes.

FAQs for Zerbinati melon with citrus cured sea bream, lime and jalapeño dressing

• Can I use any other fish instead of sea bream? Yes, sea bass or another firm white fish works, but ensure it’s sashimi-grade and super fresh.
• Is curing fish at home safe? Use only the freshest fish from a reputable supplier. Short citrus-salt cures are safe for immediate use if handled and stored correctly.
• What does curing do to the fish? Curing firms the texture and infuses it with bright citrus and spice, almost like ceviche.
• What’s the best way to slice the fish? Use a very sharp knife and slice thinly, at an angle and away from your body.
• Can the dish be made ahead? Cure and slice the fish up to an hour in advance, but assemble and dress just before serving for the freshest result.
• Is it very spicy? The heat is moderate—adjust by removing jalapeño seeds or using less in the dressing/garnish.
• What melon substitutes can I use? Any sweet, juicy melon like honeydew or regular cantaloupe will work.
• Can I skip the roe? Yes, it’s for garnish and extra flavour, but the dish is delicious without it.
• Is this suitable for dairy- or nut-free diets? Absolutely—no dairy or nuts in this recipe.

Nutri-score Health Check

This dish earns a Nutri-Score of A. Highlights include lean protein from the fish, plenty of vitamins and antioxidants from melon, citrus, and herbs, plus unsaturated fat from olive oil. The sodium content is moderate due to sea salt, but with no dairy, egg, or nuts it’s friendly for many diets.

Positive Factors

• Abundant fresh fruit, herbs, and chilli
• Lean fish protein and heart-healthy olive oil
• Low in sugar and saturated fat
• Dairy-free, Egg-free, Gluten-free, Nut-free

Negative Factors

• Some salt in the curing process—enjoy in moderation

Nutri-Score is calculated automatically from the recipe’s ingredients and is only a guide to help you assess its healthiness for your needs.