Chilled and Zesty Fish Ceviche with Lime, Cilantro and Sweet Corn

Fresh white fish, sweet summer mango, crisp cucumber, and just-picked herbs brought together with plenty of lime and the brightest extra virgin olive oil. Served ice cold on warm afternoons.

Serves 6

Ingredients

For the Ceviche

• 500 g sashimi-grade white fish, diced into bite-sized pieces
  (sea bass, snapper, corvina, mahi mahi, or fresh prawns all work beautifully)

• Juice of 4–5 fresh limes

• 1 ripe mango, diced

• 1 small cucumber, diced

• 1 cob of sweet corn (kernels only - cut off fresh from the cob)

• 200 g baby tomatoes, halved

• ¼ red onion, finely diced

• 1 small fresh chilli, finely sliced

• Large handful fresh cilantro, roughly chopped

To Finish

• 1 ripe avocado, diced

• Flaky sea salt

• Freshly cracked black pepper

• Soleá Ritual Extra Virgin Olive Oil

Method

Marinate the Fish

Place the diced fish into a glass bowl and cover completely with the fresh lime juice.

Allow it to marinate in the refrigerator for about 30 minutes, or until the fish has just turned opaque while remaining tender.

Prepare

While the fish marinates, dice the mango, cucumber, tomatoes, red onion, and chilli.

Slice the corn from the cob if using fresh, and roughly chop the cilantro.

Assemble

Drain away most of the lime juice, leaving just enough to lightly coat the fish.

Add the mango, cucumber, sweet corn, tomatoes, red onion, chilli, and cilantro.

Gently fold everything together until evenly combined.

Chill

For the freshest flavour, place the ceviche in the freezer for 5–10 minutes just before serving. It should be beautifully cold without freezing.

Finish

Fold through the diced avocado.

Season generously with flaky sea salt and freshly cracked black pepper.

Finish with a generous drizzle of Soleá Ritual Extra Virgin Olive Oil just before bringing it to the table.

Serve immediately with crisp tostadas, tortilla chips, or slices of toasted sourdough.

Soleá Note

The best ceviche is beautifully simple. Start with impeccably fresh fish, ripe seasonal produce, and plenty of lime. Finish generously with your freshest olive oil—the richness softens the citrus and brings every ingredient together. It's a dish made for long lunches, warm afternoons, and sharing around the table.