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Ceviche con mango, fresh fish and mango mixture with lime and coriander
Zesty marinated sea bass with sweet mango and fresh coriander

Mango and sea bass ceviche

Author: Flavelo
Recipes Quick Meals Salads
The magic of ceviche is the science of 'cold cooking'. Here, it is not heat, but the acidity of lime that denatures the fish proteins, changing its texture and colour. This mango version brings the vibrant flavours of Mexican coasts: the firmness of fish, juicy sweetness of mango, fire of chilli and acidity of lime unite in one perfect bite. Fresh, light, and full of life.
🕒 Prep Time 20 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 220 kcal
🌍 Cuisine Mexican

Ingredients

Equipment Needed

  • Sharp filleting knife
  • Glass bowl or ceramic bowl (metal not recommended due to acid)
  • Citrus juicer
  • Chopping board

Allergen Information

⚠️ Fish

Instructions

1 ✓

Pat the fish dry and cut into even cubes of approx. 1x1 cm. Place in a glass bowl.

Tip: Uniform size ensures every piece 'cooks' in the acid for the same amount of time.
2 ✓

Pour over the freshly squeezed lime juice. It is important the juice covers the fish completely. Cover and refrigerate for 20-30 minutes until fish flesh turns white and opaque.

Tip: Citric acid reacts with proteins, causing them to coagulate (acid denaturation), solidifying the meat as if heat-treated.
3 ✓

While fish marinates, cut the red onion into wafer-thin slices or tiny cubes. Dice mango and tomato (without seeds) to same size as fish.

Tip: It's worth soaking the red onion in cold water for 5 minutes then draining – this removes the sharp, sulphurous taste but keeps the crunch.
4 ✓

Deseed the chilli (if you like it less spicy) and chop very finely. Roughly chop the coriander.

Tip: The heat of chilli (capsaicin) is concentrated in the veins and seeds.
5 ✓

Remove fish from fridge. If you find the juice too acidic, you can pour some off (but in the original recipe it is left in, this is 'leche de tigre').

6 ✓

Gently mix the onion, mango, tomato, chilli and coriander into the fish. Season with salt, pepper and olive oil.

Tip: Oil helps round off acidic edges and carries flavours.
7 ✓

Serve immediately, ice cold, with tortilla chips or toast.

Recipe FAQ

Can I use frozen fish?
Fresh fish is best for ceviche, but if you use good quality, quick-frozen sea fish (thawed slowly in the fridge), it can also be safe and delicious.
How ripe should the mango be?
Choose one that is ripe but still has firm flesh so it can be cubed and doesn't turn to mush when mixing.

Ingredients

  • 300 g Sushi quality fresh white fish (e.g. Sea Bass, Bream) or Salmon
  • 1 whole Ripe but firm mango
  • 3 whole Limes (plenty of juice)
  • 1 head Red onion
  • 2 whole Tomatoes (firm flesh)
  • 1 bunch Fresh coriander
  • 1 tbsp Extra virgin olive oil
  • 1 whole Fresh chilli pepper
  • 1 pinch Salt
  • 0.5 tsp Freshly ground pepper