Sea Bass Ceviche with Mango & Koriander
Sea Bass Ceviche with Mango & Koriander is one of those dishes that looks super impressive but is actually incredibly easy to make. Fresh, zesty, slightly sweet, and packed with bright flavours, it’s the perfect starter when you’ve got friends coming over for dinner. Best of all? You can prep most of it ahead of time, so there’s minimal fuss when everyone arrives.
My sister-in-law came over for dinner recently and mentioned how much she loves koriander, so I wanted to make something where it really shines—not just sprinkled on top of a curry or soup. We also had a perfectly ripe mango lying around, and that immediately made me think of this Sea Bass Ceviche with Mango & Koriander. The sweet mango works beautifully with the delicate sea bass, while the lime juice, chilli, and fresh koriander keep everything tasting vibrant and fresh.
Ceviche originally comes from Peru, where fresh fish is “cooked” in citrus juice rather than heat. I’ve been loving experimenting with different versions lately after getting the cookbook Mi Casa Peru by Katinka Lansink Dodero—it’s such a great source of inspiration. What I love most about ceviche is how versatile it is. You can keep it classic or play around with flavours like in my Mackerel Ceviche with Grapefruit, Orange & Fennel or an Asian-style scallop ceviche.
Why You’ll Love This Recipe
✔️ Fresh & Flavourful – Bright citrus, sweet mango, and fresh koriander work perfectly together.
✔️ Easy to Make Ahead – Ideal for stress-free dinner parties.
✔️ Light Yet Impressive – Elegant enough for guests, simple enough for any day.
✔️ Naturally Healthy – Fresh fish, fruit, and herbs packed with flavour and goodness.
✔️ Perfect Summer Starter – Refreshing, zesty, and deliciously light.
Ceviche is a super versatile dish, for example Mackerel Ceviche with Grapefruit, Orange & Fennel by Gordon Ramsay or this Asian version with scallops: Asian Scallop Ceviche
Ceviche from Sea Bass with Mango and Koriander
(1 votes, average: 5.00 out of 5)
Loading...A fresh and zingy ceviche recipe, great for a dinner party or just as a simple lunch in the summer.
Ingredients
- ± 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
Instructions
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!
Notes
All the separate elements you can chop and prepare in advance, keep separate until you're ready to serve, so mix last minute.
