Fish ceviche with mango
Ingredients:
1 kilo of white fish, cut into cubes of 1 centimeter
2/3 cup lemon juice
1/2 sweet orange, its juice
1 tablespoon extra virgin olive oil
1 chile serrano, chopped
3/4 cup finely sliced cambray onion
2 ripe but firm mangoes, peeled and diced
4 tomatoes saladet, seeded and chopped
1/4 cup chopped cilantro
Salt and pepper to taste
1 large avocado, peeled and diced
Preparation :
Place the fish, lemon juice, orange juice, olive oil and chili in a glass or plastic container. Mix well, cover and refrigerate for 1 1/2 hours.
Once the fish has been "cooked," add the onion and the mango; Refrigerate for 10 more minutes.
Remove the fish from the refrigerator, carefully wrap the tomato and coriander and season with salt and pepper.
Ingredients:
1 kilo of white fish, cut into cubes of 1 centimeter
2/3 cup lemon juice
1/2 sweet orange, its juice
1 tablespoon extra virgin olive oil
1 chile serrano, chopped
3/4 cup finely sliced cambray onion
2 ripe but firm mangoes, peeled and diced
4 tomatoes saladet, seeded and chopped
1/4 cup chopped cilantro
Salt and pepper to taste
1 large avocado, peeled and diced
Preparation :
Place the fish, lemon juice, orange juice, olive oil and chili in a glass or plastic container. Mix well, cover and refrigerate for 1 1/2 hours.
Once the fish has been "cooked," add the onion and the mango; Refrigerate for 10 more minutes.
Remove the fish from the refrigerator, carefully wrap the tomato and coriander and season with salt and pepper.
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