Sea Bass, Avocado, & Mango Ceviche Recipe: no heat required
Say Ceviche! Make the most of your fish Friday. Chat up your fish monger if you've got one. If you are a big lover of all things tartar and sashimi - then this Peruvian delight is right up your alley. This recipe bursts with tropical sweet and sourness, peppery bite and succulent meatiness. The fried sweet potato crisps are part of the show too. Alternatively use tortilla chips.
This recipe is very easy to make, colourful to present, and delicious - without spoiling dinner if served as an appetiser or starter. Always use the freshest fish available ... this is why it's a good idea to make friends with your local fishmonger! Also do not season until the last possible moment before serving. ( NOTE: this recipe contains raw fish)
Sea Bass & Mango Ceviche Recipe, Serves 4
1 whole sea bass, scaled, deboned, and filleted, with skin removed (ask your fishmonger to do this for you!)
1 large mild long green or red pepper
1 ripe mango
1 ripe avocado
2 limes, juiced
1 orange, juiced
1 handful coriander, finely chopped (stalks are fine to include)
2 tbsp olive oil
1 tsp salt
Sweet potato chips or tortilla chips to accompany
Chop the pepper, mango, avocado, sea bass into a small/medium dice and place into a large bowl. Add the juices of the lime and orange, and then add the olive oil. DO NOT SEASON WITH SALT UNTIL SERVING (Otherwise the fish will go tough). Place in the refrigerator and chill for at least 30 minutes but only up to 2 hours, otherwise the acidity from the citrus juice will toughen the fish protein.
When ready to serve, season with the salt, taste, and add more if necessary. Serve in shot glasses or little pots with the chips to accompany. Be creative! Buen provecho!