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