John Myers
Ceviche with Mango and Avocado Tartare
The perfect ceviche with mango and avocado tartare recipe with a picture and simple step-by-step instructions.
- 500 g Skinless sea bream fillets
- Salt
- Pepper
- 150 ml Lime juice
- 3 tbsp Olive oil
- 1 bunch Spring onions
- 400 g Mango
- 1 Pc. Green chilli pepper
- 1 bunch Coriander
- 2 Pc. Avocados
- Frize salad
- Cut the sea bream fillets into very small cubes and place in a bowl. Salt and pepper lightly and mix with the lime juice (except 1 tbsp) and 2 tbsp olive oil. Marinate in the refrigerator for 30 minutes.
- Clean the spring onions and cut into thin slices. Peel the mango, cut the pulp from the stone and finely dice. Finely chop the chilli peppers. If you don’t like it so spicy, simply remove the seeds beforehand. Finely chop the coriander. Halve the avocado, remove the stone, remove the flesh from the skin and dice. Mix everything in a bowl with the remaining oil and lime juice and season with salt and pepper.
- Drain the ceviche well and collect some of the marinade. Arrange the tartare in the middle of four 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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