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Ceviche of sea bass with mango cubes, chili and coriander, close-up on a white plate, Mediterranean setting

Ceviche of sea bass with mango and chili

Fresh ceviche made from wafer-thin sliced sea bass fillet, marinated in lime and orange juice with chili, red onion and coriander, served with sweet and ripe mango and crispy tortilla chips. A dish that impresses with its acidity and freshness - best accompanied by a Grüner Veltliner Wachau DAC.
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Prep Time 20 minutes
Marinating time 15 minutes
Total Time 35 minutes
Course Appetizer, Fish dish, Main course
Cuisine Latin American, Mediterranean, Peruvian
Servings 2 Servings
Calories 310 kcal

Cooking utensils

  • 1 Sharp filleting knife
  • 1 Cutting board (separate for fish)
  • 1 Large bowl made of glass or ceramic (no metal)
  • 1 Lemon squeezer
  • Flat serving bowls or deep plates
  • 1 Kitchen scales

Ingredients
  

FOR THE CEVICHE:

  • 400 g fresh sea bass fillet Sushi quality, skinless and boneless, cut into approx. 1.5 cm cubes
  • Juice of 4 limes approx. 80 ml
  • Juice of 1 orange
  • 1 teaspoon sea salt

FOR THE MARINADE (LECHE DE TIGRE):

  • 1 fresh red chili Habanero or ají amarillo, deseeded, finely chopped
  • ½ red onion sliced into wafer-thin rings
  • 1 Garlic clove finely grated
  • 1 teaspoon freshly grated ginger
  • 1 tablespoon fresh coriander finely chopped
  • 1 tsp fish sauce optional, for depth

FOR THE TOPPING AND SERVING:

  • 1 ripe mango cut into fine cubes
  • ½ Avocado cut into slices
  • Fresh coriander roughly plucked
  • 1 Tbsp red onion finely diced
  • Fleur de sel and black pepper
  • Tortilla chips to serve

Preparation
 

PREPARATION:

  • Buy sushi-grade sea bass from a fishmonger or check carefully for bones.
  • Cut the fillet into even cubes of approx. 1.5 cm.
  • Squeeze the limes and orange.
  • Finely chop or grate the chili, onions, garlic and ginger.

COOKING STEPS:

  • Place the fish cubes in a glass bowl.
  • Mix with the lime juice, orange juice and salt.
  • Add the chili, garlic, ginger and half of the onion rings.
  • Carefully mix everything together and leave to marinate at room temperature for 12-15 minutes until the fish looks white and opaque on the outside but is still translucent on the inside.
  • Stir in the fish sauce.
  • Season to taste and add more lime or salt if necessary.

DIRECTIONS:

  • Serve the ceviche with a spoon on deep, chilled bowls or plates.
  • Place the mango cubes on the side.
  • Arrange the avocado slices.
  • Spread the remaining onion rings on top.
  • Sprinkle generously with fresh coriander.
  • Finish with fleur de sel and black pepper.
  • Serve with tortilla chips separately.
  • Serve immediately - ceviche doesn't wait.

SUPPLEMENTS:

  • Tortilla chips or tostadas
  • Sweet potato slices, steamed or roasted
  • Fresh grilled corn (choclo)

Nutritional values per portion

Calories: 310kcalCarbohydrates: 34gProtein: 22gFat: 9g
Keyword Ceviche recipe, Ceviche sea bass, Grüner Veltliner, Mango ceviche, Raw fish, Summer starter, Wine accompaniment Ceviche, Wine with food
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