Ceviche of sea bass with mango and pomegranate

  • 4 persons
  • cooking time: 20
  • difficulty


  • Approximately 300 g sea bass fillet without skin (or salmon, cod, dorado)
  • juice of 3 limes
  • juice of 1/4 orange
  • 1/2 tl amarillopaste (or red chili paste)
  • 1/2 mango, in small cubes
  • 1/2 granny smith apple, in thin strips
  • 2 tbsp pomegranate seeds
  • 1/2 red onion, in thin rings
  • 1 sprig of mint, leaves chopped finely
  • Salz

How to prepare

Ceviche is a super fresh fish dish from Peru, South America. Simply put, they are pieces of raw fish in a sour marinade. That acid has a bit the same effect as yarn with heat. Under the influence of acid, the proteins in the fish meat coagulate, i.e. the fish becomes less glassy and firmer. It actually ‘cooks’. However, the fish doesn’t become as firm as when it is fried or cooked.

In the marinade of the fish meat, we use Peruvian amarillo peppers in this recipe. Ceviche marinade is also called tiger milk in Peru. Sometimes the men drink this mixture with a dash of pisco (spirits). Then they call it panther milk. If you can’t find amarillo peppers, you can also make this ceviche without it.


  • 1 Cut the sea bass fillet in half lengthwise with a sharp knife. Place your knife at an angle of 45 degrees on the fish and cut slices of 1/2 centimeter thick. Divide the slices of fish over the plates or place them on a dish.
  • 2 Mix the lime and orange juice and the amarillopaste and carefully mix in the fish. Season to taste with a pinch of salt. Cook the fish in acid for about 4 minutes.
  • 3 Divide the fish over the plates and place the cubes of mango and strips of apple on the fish. Sprinkle with the pomegranate seeds and divide the onion rings over them. Garnish with the chopped mint.