Mexican recipes/ Salad/ Side Dishes/ Starters

Ceviche from Sea Bass with Mango and Koriander

10 September 2020

My sister in law came for dinner and I remember her telling me she really loves koriander, so I wanted to make something with that, but not just as a topping for a soup or curry. We still had a mango lying around, so the first thing I could think of was a ceviche with mango and koriander. Super easy and quick to throw together for a dinner but still with a bit of a wow factor.

Ceviche from Sea Bass with Mango and Koriander

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Starter Peru, Mexican
By Saffron Serves: 3-4
Prep Time: 10 minutes Cooking Time: 25 minutes Total Time: 10 minutes prep, 25 minutes waiting, 5 minutes assembling

A fresh and zingy ceviche recipe, great for a dinner party or just as a simple lunch in the summer.


  • ± 400 g white fish like seabass (100g per person)
  • 1 large mango, best to have it a bit harder, so not too soft and squishy
  • 1/2 red onion (or more to taste)
  • 1-2 avocado's
  • 1 small handful koriander
  • 1/2 chili (or more to taste)
  • 4-5 limes, squeezes (± 1 cup of juice) Lemon works as well.
  • juice of 1 orange for sweetness
  • Chili flakes
  • Pepper & salt



Start off by marinating cubes (± 1.5 cm cubes) of sea-bass in freshly squeezed lime juice for about 30 minutes, make sure all the fish is covered by the juice or it won't 'cook' properly.


In the meantime chop the rest of the ingredients: mango, red onion, koriander, avocado and red chili.


You know when the fish is done when it’s no longer translucent, but be careful not to ‘cook’ it for too long or the structure of the fish will change too much.


Discard 1/2 of the lime juice, add the juice of 1 orange and the rest of the ingredients, mix carefully.


Season with pepper and salt. Plate up in a nice bowl and sprinkle over some chili flakes. Enjoy!


All the separate elements you can chop and prepare in advance, keep separate until you're ready to serve, so mix last minute.

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