Name: Fresh Sea Bass Ceviche with Mango, Chili, and Cilantro
Yield: 4 personen
Cuisine: latin-american
Ingredients: 400 g sea bass fillet, cut into cubes | sea bass; 1 ripe mango, cut into cubes | mango; 1 small red onion, finely minced | red onion; 1 -2 red chili peppers, finely chopped (remove seeds for less heat) | chillies; Juice of 2 limes | limes; Fresh cilantro, roughly chopped | cilantro; Salt and pepper to taste | salt and pepper; 1 tablespoon olive oil (optional, finishing) | olive oil

1

Chop ingredients finely

Cut the sea bass into cubes about 1 cm in size, cut the mango into cubes, and finely chop the red onion and chili.

400 g sea bass fillet, cut into cubes

1 ripe mango, cut into cubes

1 small red onion, finely minced

1 -2 red chili peppers, finely chopped (remove seeds for less heat)

2

Marinate

Toss the fish, mango, onion and chili in a bowl and pour the lime juice over it. Season generously with salt and pepper. Let it marinate in the refrigerator for 15-20 minutes, so the fish 'cooks' in the acidic marinade.

400 g sea bass fillet, cut into cubes

1 ripe mango, cut into cubes

1 small red onion, finely minced

1 -2 red chili peppers, finely chopped (remove seeds for less heat)

Juice of 2 limes

Salt and pepper to taste

3

Season to taste

Stir in the cilantro and taste. Serve immediately and optionally drizzle with a little olive oil for extra gloss.

Fresh cilantro, roughly chopped

1 tablespoon olive oil (optional, finishing)

Fresh Sea Bass Ceviche with Mango, Chili, and Cilantro

Ingrediënten

Bereidingswijze

Chop ingredients finely

Marinate

Season to taste

Voedingswaarden

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