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
- Start by taking off the fish bones and then cut the seabass into small cubes.
- Season it with salt and pepper to taste.
- Add the lime and lemon juice and reserve.
- Cut the onion and the bell peppers into small cubes and set them aside.
- Cut the mango also in cubes and set them aside.
- Add the onion and bell pepper mix to the seabass and pour the coconut milk. Reserve for a few minutes.
- Add the mango to the mixture.
- Finely cut the mint leaves and mix them with the ceviche.
- Serve.
- Suggestion: You can replace the mint leaves with basil, for example.
