Seabass ceviche with radish & mango
Marie Mitchell
A bright, fresh spring dish of sea bass marinated in citrus, with sweet mango and crunchy radish
Recipe Meta
Prep
15 mins
Cook
N/A
Serves
2 as a main, 4 as a side
Difficulty
Easy
Ingredients
- 120ml fresh orange juice
- 60ml fresh lemon juice
- 60ml fresh lime juice
- 3 spring onions, thinly sliced
- 1 small mango, finely diced (around 70g)
- 50g radishes, finely diced
- ¼ scotch bonnet chilli, ribs and seeds removed, rinsed and finely diced
- A pinch of ground pimento (allspice)
- 250g seabass, deboned, skinned and cut into 2cm pieces
- 10g coriander or 5g chadon beni
Method
Pour the citrus juices (ideally freshly squeezed) into a medium mixing bowl
Slice the spring onions and dice the radishes and mango before adding to the mixing bowl, along with the scotch bonnet and pimento. Mix and set aside.
Cut the seabass into pieces and roughly chop the coriander or chadon beni, then add to the bowl. Mix thoroughly. Set aside for 5 minutes so that the citrus can work its magic.
Season to taste with salt and pepper then serve immediately.
Image: Stuart Ovenden
