Aguachile de Lubina con Mango y Habanero (Sea Bass Aguachile)
Thin slices of sea bass in a sweet and fiery lime and mango bath, cooled with cucumber and radish.
- Time25 min
- LevelEasy
- Costabout £1.80 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Blend half of the mango with the lime juice, half of the chopped chilli and the salt until smooth. Taste carefully and add the rest of the chilli only if you want more fire.
- 2
Lay the sea bass slices in a single layer on a cold serving platter.
- 3
Scatter the cucumber, radishes and red onion over the fish and pour the mango and lime liquid over the top.
- 4
Leave in the fridge for 8 to 10 minutes, until the fish turns white at the edges.
10 min - 5
Dot over the diced mango and coriander, drizzle with olive oil and serve straight away.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.