the mango ceviche recipe: white fish marinated in lime juice and coconut milk, plus mango and avocado
(inspired by Thomasina Miers Cookbook – Mexican Food Made Simple).
the coconut mango ceviche recipe
- 2 cod fillets
- 3 tablespoons coconut milk or cream
- 1 bunch cilantro
- 4-5 limes
- ½ avocado
- ½ mango
- ½ shallot
- 1 teaspoon of olive oil
- 1/2 teaspoon of cayenne pepper
Dice the fish fillets and place them in a bowl.
Juice the limes. Cover the fish with the juice and the coconut milk, and set aside for at least a couple of hours.
Dice the mango and the avocado and place them in a second bowl. Chop the shallot and the cilantro leaves and add them to the bowl. Season with the olive oil the cayenne pepper and salt to taste.
Once the fish is ready (whiten by the lemon juice) drain it and mix the two bowls contents.
Salt to taste and serve (or refrigerate, or place in mason jars for your diner en blanc picnic).
Tortillas, tortilla chips or mini tacos are Mango & Coconut Ceviche’s best friends.
enjoy your coconut mango ceviche recipe!