#piwilicious zero "Sparkling"

Ingredients

• 400 gSea bass fillet (sushi grade)
• 4 piecesLimes
• 1 pieceRed onion
• 1 pieceRed chili pepper
• 0,5 bunchFresh cilantro
• 0,5 pieceRipe mango
• 1 tspSea salt
• 2 tbspHigh-quality olive oil

Preparation

1. 1Rinse the sea bass fillet thoroughly under cold water, pat dry with paper towels, and cut into approximately 1 cm cubes.
2. 2Peel the red onion, halve it, and slice into paper-thin strips. Halve the chili pepper lengthwise, remove the seeds, and dice very finely.
3. 3Peel the mango, cut the flesh away from the pit, and dice finely to create a fruity balance to the acidity.
4. 4Juice the limes and whisk the juice with the sea salt in a large glass bowl until the salt has completely dissolved.
5. 5Add the fish cubes, onion strips, chili, and mango to the bowl and toss gently so that the fish is completely covered with the juice.
6. 6Let the mixture marinate in the refrigerator for about 12 minutes until the fish turns slightly opaque due to the denaturation process.
7. 7Wash the cilantro, shake dry, pluck the leaves, and roughly chop them.
8. 8Just before serving, fold in the cilantro and olive oil, and serve the ceviche in chilled bowls or on plates.