White Fish Ceviche

Of all the ceviches I’ve been doing lately, the one that surprised me the most was this White Fish Ceviche. I used seabass and the result was great and yummy.

Not only are the vibrant colors appealing, but at the same time, the flavors are intense.

I do not have kitchen tweezers and therefore it was a bit difficult to arrange the fish. I asked at the fishmonger if they could take off the biggest spine and then I had to take out the small ones at home, one by one. I hurt myself, and my fingers got sore, but I did it and that’s what matters! I have to go buy some kitchen tweezers ASAP!

 

White Fish Ceviche (4/6 pax):

• 1 small seabass
• 2 limes
• 1/2 lemon
• 1/2 red onion
• 1/2 red bell pepper
• 1/2 green bell pepper
• 1/2 ripe mango
• 1/4 can of coconut milk
• A pinch of salt and pepper
• A few mint leaves

1. Start by taking off the fish bones and then cut the seabass into small cubes.
2. Season it with salt and pepper to taste.
3. Add the lime and lemon juice and reserve.
4. Cut the onion and the bell peppers into small cubes and set them aside.
5. Cut the mango also in cubes and set them aside.
6. Add the onion and bell pepper mix to the seabass and pour the coconut milk. Reserve for a few minutes.
7. Add the mango to the mixture.
8. Finely cut the mint leaves and mix them with the ceviche.
9. Serve.

• Suggestion: You can replace the mint leaves with basil, for example.