Sea Bream Fish Ceviche with Mango and Avocado (Ceviche de pescado con mango y aguate)

Name: Sea Bream Fish Ceviche with Mango and Avocado (Ceviche de pescado con mango y aguate)
Prep time: 30 min
Total time: 30 min
Yield: 4 as an appetizer and 2 as a main dish
Ingredients: 1 lb fresh sea bream fish filets; Juice from 8-10 medium sized limes; 1 habanero or any spicy pepper; ½ bunch of cilantro; 1 red or pink onion; 1 small or ½ large mango, peeled and diced; Juice from 1 orange; 1 avocado; 2 tbs oil – neutral; salt to taste; Thin plantain chips aka chifles; Thick plantain chips aka patacones; Tostado style corn nuts; Popcorn

User Reviews

5.0

6 reviews

Excellent

Prep Time
30 mins
Additional Time
4 hrs
Total Time
30 mins
Servings
4 as an appetizer and 2 as a main dish
Course
Main Course, Appetizer
Cuisine
South American, Fusion, American, International, Ecuadorian

Sea Bream Fish Ceviche with Mango and Avocado (Ceviche de pescado con mango y aguate)

Iris Warren

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This mouthwatering dish is made with fresh fish, lime juice, cilantro, onion, spicy peppers (optional), mango, avocado and orange juice. It can be served with plantain chips or crunchy corn nuts.

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Ingredients

Servings

1 lb fresh sea bream fish filets - can also use any other fresh white fish filets (for example: corvina, hake, snapper, halibut, mahi mahi, etc)
Juice from 8-10 medium sized limes
1 habanero or any spicy pepper – optional but recommended
½ bunch of cilantro finely chopped
1 red or pink onion finely sliced
1 small or ½ large mango, peeled and diced – the mango should be ripe but firm
Juice from 1 orange
1 avocado peeled and diced
2 tbs oil – neutral
salt to taste

Garnish ideas:

Thin plantain chips aka chifles
Thick plantain chips aka patacones
Tostado style corn nuts also known as cancha or chulpi
Popcorn

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Instructions

Make sure all the bones have been removed from the fish.
Cut the fish into small squares, place into a non-reactive bowl (glass is best). Cut the hot pepper in half and place it in the bowl. Drizzle some salt over the fish.
Juice 5 to 6 limes. Pour the lime juice over the fish. Cover and refrigerate for 3-4 hours.
About 30-45 minutes before serving the ceviche, soak the sliced red onions in salted water, rinse well and drain.
Marinate the sliced red onions with lime juice a from the remaining 2 to 4 limes, plus a bit of salt for ~15-30 minutes.
Combine the marinated seam bream with the marinated onions, the diced mango, the orange juice, and the chopped cilantro, mix well. You can either completely remove the spicy pepper halves from the mix, they should just infuse a light bit of flavor and heat, or you can also finely dice it and add it to the ceviche mix if you enjoy the extra heat.
Add the diced avocado and the oil just before serving. Taste and adjust salt/lime/cilantro/etc if needed.
Serve with your choice of garnishes including chifles or patacones, tostado, popcorn, etc.