Ceviche with mango avocado tartare à la Gabi

Ingredients for 4 servings:

• 500 g fish fillet(s) (sea bream fillet without skin)
• 1 pinch of salt
• 1 pinch(s) of pepper
• 150 ml lime juice
• 4 tbsp olive oil
• 1 mango(s)
• 1 bunch of spring onions
• 2 chili peppers, green
• 1 bunch of coriander leaves
• 1 avocado(s), ripe

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Total time approx. 1 hour

Cut the sea bream fillets into very small cubes, place in a bowl, lightly season with salt and pepper, and toss with lime juice (reserve 1 tablespoon) and 2 tablespoons of olive oil. Marinate in the refrigerator for 30 minutes. Clean the spring onions and slice them into fine rings. Peel and finely dice the mango. Deseed and finely chop the chili peppers. Finely chop the cilantro. Dice the avocado flesh and season with salt and pepper, add 2 tablespoons of olive oil and the remaining lime juice. Drain the sea bream fillets well (reserving the marinade). Arrange the mango and avocado tartare in a ring on plates, top with the sea bream cubes (ceviche), sprinkle with coarse pepper, and drizzle with the marinade.