Seabass Ceviche, Mango, Avocado and Chilli

Delicious Peruvian salad, amazing in the summer

20 - 25

minutes

0 - 0

minutes

4

servings

Ingredients

Method

  1. Thinly slice the seabass and set aside, now to make the Ceviche, into a bowl add half your lime juice, chilli, chopped basil, olive oil and a squeeze of orange juice , add your fish and pop into the fridge for 5/10 minutes

  2. Now for the salad, finely chop your red onion, peel and de-seed your mango and avocado and thinly slice and pop into a mixing bowl and give a good stir, now chop the mint, coriander and remaining basil and mix through gently with your hands

  3. For the coconut dressing, mix your fish sauce, sugar and coconut milk and add the remaining lime juice and whisk well

  4. Now to plate, put your salad onto a wooden board or serving plate, lay your marinated fish on top and dress with that beautiful dressing

Email


Comments