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Sea Bream Fish Ceviche with Mango and Avocado (Ceviche de pescado con mango y aguate)
5 from 6 votes

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

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.

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

Ingredients

  • 1 lb sea bream fillet can also use any other fresh white fish filets (for example: corvina, hake, snapper, halibut, mahi mahi, etc, fresh
  • lime juice from 8-10 medium sized limes
  • 1 habanero pepper optional but recommended, or any spicy pepper
  • ½ cilantro finely chopped, bunch
  • 1 onion finely sliced, or pink onion
  • 1 Mango the mango should be ripe but firm, small or ½ large, peeled and diced
  • orange juice from 1 orange
  • 1 avocado peeled and diced
  • 2 tbs neutral oil
  • salt to taste
Garnish ideas:
  • Plantain chips aka chifles, thin
  • Plantain chips aka patacones, thick
  • corn nuts also known as cancha or chulpi, Tostado style
  • Popcorn

Instructions

    Cup of Yum
  1. Make sure all the bones have been removed from the fish.
  2. 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.
  3. Juice 5 to 6 limes. Pour the lime juice over the fish. Cover and refrigerate for 3-4 hours.
  4. About 30-45 minutes before serving the ceviche, soak the sliced red onions in salted water, rinse well and drain.
  5. 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.
  6. 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.
  7. Add the diced avocado and the oil just before serving. Taste and adjust salt/lime/cilantro/etc if needed.
  8. Serve with your choice of garnishes including chifles or patacones, tostado, popcorn, etc.