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
Servings 2
Ingredients
- 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
- salt
Instructions
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Dice the fish fillets and place them in a bowl.
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Juice the limes. Cover the fish with the juice and the coconut milk, and set aside for at least a couple of hours.
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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.
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Once the fish is ready (whiten by the lemon juice) drain it and mix the two bowls contents.
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Salt to taste and serve (or refrigerate, or place in mason jars for your diner en blanc picnic).
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Tortillas, tortilla chips or mini tacos are Mango & Coconut Ceviche’s best friends.
enjoy your coconut mango ceviche recipe!
Claudia
