Sea bass ceviche

  • 4 persons
  • cooking time: 20 min
  • difficulty


  • 14-ounce sea bass fillet (or other white fish), skinned and trimmed
  • 1/2 green mango, peeled
  • 0.4 inch 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

How to prepare

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.