Fish Main

Ceviche with mango and avocado

Name: Mango and avocado ceviche recipe
Yield: 4
Ingredients: 300g white fish fillets (such as kingfish), cut into small cubes; 125ml lime juice; 2 avocados, thinly sliced; 1 small red onion, finely chopped; 82.50 ml coriander leaves, some torn; 1 large ripe but firm mango, finely chopped; 3 tsp extra virgin olive oil; Habanero sauce (optional) and corn chips or tostadas, to serve

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by Daniella Guevara Munoz

CHEF

Nov 17, 2023

“This ceviche is very special. The combination of the sweet mango, the creamy avocado and the sour fish, with a drop of habanero sauce, is delicious and super fresh. Perfect for summer entertaining!” – Daniella Guevara Munoz

300g white fish fillets (such as kingfish), cut into small cubes
1/2 cup (125ml) lime juice (about 4-5 limes)
2 avocados, thinly sliced
1 small red onion, finely chopped
1/3 cup coriander leaves, some torn
1 large ripe but firm mango, finely chopped
3 tsp extra virgin olive oil
Habanero sauce (optional) and corn chips or tostadas, to serve

Method

1.

Combine the fish with half the lime juice in a glass or ceramic bowl and season with salt flakes. Set aside for 15 minutes so the fish ‘cooks’ in the acid from the lime juice, then strain.
2.

Arrange avocado slices on serving plates, then top with ceviche, onion, coriander and mango. Drizzle with oil and the remaining lime juice, and a few drops of habanero sauce, if desired. Serve with corn chips or tostadas for scooping.

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