Southeast Asian Bass Ceviche
Fresh bass marinated in a zesty mixture of fish sauce, lime juice, and Thai chili, mixed with diced mango and cucumber for a bright, flavorful ceviche.
Prep
15 min
Cook
5 min
Servings
4
Difficulty
easy
Ingredients
1.5lbsbass fillets, cut into 1/2-inch cubes
2tbspginger, grated
3tbspsoy sauce
2tbspcoconut sugar
1/4cupfish sauce
2Thai chili, minced
1/4cuplime juice
1mango, diced
1cucumber, diced
Step-by-Step
1
In a large bowl, combine the cubed bass, grated ginger, soy sauce, coconut sugar, fish sauce, and minced Thai chili. Stir to coat the fish evenly.
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2
Add the lime juice and stir to combine. Cover the bowl and refrigerate for 10 minutes, allowing the fish to 'cook' in the acidic marinade.
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3
Remove the bowl from the refrigerator and add the diced mango and cucumber. Gently fold the ingredients together until well combined.
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4
Serve the ceviche immediately, garnished with additional Thai chili slices or chopped cilantro if desired.
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