Sea Bass, Lime, and Mango Ceviche
Sea Bass, Lime, and Mango Ceviche



  • 150g fresh sea bass fillet, skinned and thinly sliced
  • Zest and juice of 1 lime
  • Olive oil
  • Salt and pepper
  • For the Salsa
  • ½ mango, chopped
  • 1 tsp dried chilli flakes
  • 1 tbsp honey
  • 1 tbsp soy sauce
  • 1 tbsp chopped coriander
  • 2 tbsp olive oil
  • Make your ceviche by placing the thinly sliced fish onto a serving plate, and sprinkling with lime zest before drizzling with the juice and olive oil. Season well, then leave to marinate for exactly 10 mins in the fridge.
  • For the salsa, mix all of the ingredients together in a bowl and then transfer to a serving dish. Serve the marinated bass on a plate, with the salsa on the side.
10 mins
1 serving

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