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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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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