Ingredients

• 150g/5½oz very fresh sea bass fillet
• skin removed
• thinly sliced
• 1 lime
• zest and juice only
• olive oil
• for drizzling
• salt and freshly ground black pepper
• ½ mango
• skin and stone removed
• chopped
• 1 tsp dried chilli flakes
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp fresh coriander
• chopped
• 2 tbsp olive oil

Directions

• For the ceviche
• place the thinly sliced sea bass onto a serving plate and sprinkle over the lime zest
• then drizzle over the lime juice
• olive oil
• and season with salt and freshly ground black pepper. Cover and leave to marinate for ten minutes (no longer) in the fridge.
• For the lime and mango salsa
• mix all the ingredients together in a bowl and then transfer to a small serving dish.
• To serve
• transfer the marinated sea bass onto a serving plate and serve with the salsa.