This ceviche uses sea bream and finishes it with coconut milk and charred pineapple, so it pushes beyond the usual citrus-and-onion template. The combination suggests a richer, more tropical profile with sweetness from the pineapple and a creamy edge from the coconut milk. Served as a seafood-forward starter, it likely lands with a softer texture and more layered flavor than a classic sharp ceviche.