Sea Bass Ceviche with Mango and Chilli Peppers

Ceviche is a recipe rich in protein, vitamins and minerals. White fish is a good source of lean protein, omega-3 fatty acids, vitamin B12 and selenium. Mango is a good source of vitamin C, vitamin A and fibre. Red onion is a good source of quercetin, an antioxidant that may help protect against heart disease and cancer. Yellow chili is a good source of capsaicin, a compound that can help relieve pain and inflammation. Don't miss this recipe, it's worth it.

Ingredients:

500 g fresh sea bass in cubes
2 ripe mangoes
1 small red onion, finely julienned
1 yellow chilli pepper, seeded and finely chopped (optional)
1/2 cup fresh lemon juice
1/4 cup chopped fresh cilantro
Salt and pepper to taste

Elaboration:

Cut the sea bass into small cubes of approximately 1 cm.
Place the sea bass in a non-reactive container (glass, ceramic, stainless steel).
Add the lemon juice and mix well. Leave to marinate in the fridge for 30 minutes.
In the meantime, prepare the remaining ingredients. Cut the mango into small cubes, the red onion into fine julienne strips and finely chop the aji amarillo (if using).
After 30 minutes, drain the lemon juice from the sea bass.
Add the mango, red onion, aji amarillo (if using) and coriander to the sea bass.
Season with salt and pepper to taste.
Mix all ingredients well and leave to stand in the fridge for a further 15 minutes.
Serve the ceviche cold, accompanied by tortilla chips, crackers or tortilla chips.

Advice:

You can use another type of firm white fish for the ceviche, such as tilapia, sea bass or grouper.
If you don't have ripe mangoes, you can use fresh pineapple or papaya.
For a spicier ceviche, you can add more aji amarillo or use a hotter aji.
You can garnish the ceviche with fresh coriander leaves or lime slices.
The ceviche keeps well in the refrigerator for 24 hours.

Variations:

You can add other ingredients to the ceviche, such as avocado, tomato, cucumber or pepper.
You can use different types of citrus fruits to marinate the fish, such as orange, lime or grapefruit.
You can add spices to the ceviche, such as cumin, paprika or chilli powder.
You can serve the ceviche with different sauces, such as chilli sauce, avocado sauce or mango sauce.

Nutritional information:

Ceviche is a recipe rich in protein, vitamins and minerals.
White fish is a good source of lean protein, omega-3 fatty acids, vitamin B12 and selenium.
Mangoes contain vitamin C, vitamin A and fibre.
Red onion is an antioxidant that may help protect against heart disease and cancer.
Yellow chilli is a source of capsaicin, a compound that can help relieve pain and inflammation.

Ceviche is a versatile dish that can be served as an appetizer, starter or main course. It can be served cold or at room temperature. It can be served on its own or with sides such as white rice, black beans or tortilla chips.