John Myers
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Ceviche with Avocado and Mango
The perfect ceviche with avocado and mango recipe with a picture and simple step-by-step instructions.
fish
- 600 g Cod fillet
- 2 tablespoon Oil
- 50 Milliliters Lime juice
- 1 pinch Salt
- 1 pinch Pepper
Avocado Mango Tartare
- 2 piece Mango
- 2 piece Avocado
- 50 Milliliters Lime juice
- 2 piece Spring onion
- 2 piece Red chilli
- 2 tablespoon Oil
- 0,5 bunch Coriander
- 1 pinch Salt
- 1 pinch Pepper
fish
- Put the cod cut into small cubes in a bowl and season with salt and pepper. Also add the lime juice (1 tablespoon left over) and the olive oil. Let stand in the refrigerator for 30 minutes.
Avocado Mango Tartare
- Halve and stone the avocado. Then remove the pulp from the skin and cut the avocado into small cubes. Finely chop the coriander and then mix everything in a bowl with the remaining oil and lime juice. Season with salt and pepper.
Last but not least
- Drain the ceviche well and collect some of the marinade. Arrange the tartare in the middle of 5 plates with the help of a ring. Place the ceviche on top and sprinkle with a little coarse pepper. Spread the salad on the fish and drizzle everything with a little marinade.
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