Sea bass ceviche - Fish Tales
Fish tales

Sea bass ceviche


This sea bass ceviche with authentic Peruvian tiger’s milk is easy to make and delicious as a starter!

  • 1

    Cut the fish as finely as you can diagonally across the grain into very thin slices. Arrange the fish on a big plate and set aside.

  • 2

    Meanwhile, grate the mango half roughly and add the gratings to a bowl.

  • 3

    For the tiger's milk, mix the root ginger, garlic, coriander and the lime juice in a bowl. Stir and leave to infuse for 5 minutes. Strain the mixture through a sieve into another bowl. Add 1/2 teaspoon of salt and 1 tablespoon of Amarillo chili paste (or regular chili paste) and mix well.

  • 4

    Mix the sea bass with the tiger's milk and leave to 'cook' for 2-3 minutes. Arrange the fish on 4 plates, add the mango and garnish with the finely sliced chilli and basil leaves.


  • - 400 g sea bass fillet (or other white fish), skinned and trimmed

  • - 1/2 green mango, peeled

  • - 1 cm fresh root ginger, peeled

  • - 1 small garlic clove, sliced in half

  • - 5 sprigs of coriander, roughly chopped

  • - juice of 4 limes

  • - 1 tbsp Amarillo chillipaste

  • - 1 red chili, deseeded and finely chopped

  • - handful of basil leaves, finely chopped

  • - fine sea salt

  • 20 min
  • 4 persons