Ceviche with Mango and Avocado Tartare À La Gabi

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 1 hr
Course Appetizers & Snacks
Cuisine European
Servings (Default: 4)

Ingredients

  • 500 g fish fillet (s), (sea bream fillet without skin)
  • 1 pinch (s) salt
  • 1 pinch (s) pepper
  • 150 ml lime juice
  • 4 tablespoon olive oil
  • 1 mango (s)
  • 1 bunch spring onion (s)
  • 2 chilli pepper (s), green
  • 1 bunch coriander greens
  • 1 avocado (s), ripe
Ceviche with Mango and Avocado Tartare À La Gabi
Ceviche with Mango and Avocado Tartare À La Gabi

Instructions

  1. Cut the sea bream fillets into very small cubes, place in a bowl, season with salt, pepper and mix with lime juice (1 tablespoon. Reserve) and 2 tablespoon olive oil. Marinate in the refrigerator for 30 minutes.
  2. Clean the spring onions and cut into fine rings. Peel and finely dice the mango. Core and finely chop the chilli peppers. Finely chop the coriander. Dice the avocado meat and season with salt and pepper, add 2 tablespoons of olive oil and the remaining lime juice.
  3. Drain the gilthead fillet cubes well (collect the marinade). Arrange the mango and avocado tartare in a ring on plates, place the ceviche on top, sprinkle with coarse pepper and drizzle with the marinade.

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