Recipe

Avocado and mango ceviche

This summery avocado and mango ceviche is the perfect dinner for the warmer nights! Healthy, fresh and simply delicious!

Jul 16, 2015 12:13am
  • 20 mins preparation
  • Serves 1
    • Print
    Print

Ingredients

Avocado and mango ceviche
  • 175 gram skinless white firm fish fillet, chopped finely
  • 2 tablespoon lime juice
  • 1/4 small red onion (25g), chopped finely
  • 1/2 small mango (150g), chopped finely
  • 1/2 clove garlic, crushed
  • 1/4 teaspoon tried chilli flakes
  • 1/4 cup fresh coriander leaves
  • 1/2 baby cos lettuce, leaves separated

Method

Avocado and mango ceviche
  • 1
    Combine fish and lime juice in a medium bowl. Cover; refrigerate for 15 minutes. Drain fish; add onion, mango, avocado, garlic, chilli and coriander, stir to combine. Season to taste.
  • 2
    Serve ceviche with lettuce leaves and accompany with toasted seeded bread, if you like.

Notes

Use extremely fresh sashimi-grade white-fleshed fish, or salmon or tuna for this dish. Raw fish sold as sashimi has to meet stringent guidelines regarding its handling and treatment after leaving the water. We suggest you seek local advice from authorities before eating any raw seafood. The recipe can easily be doubled for two or expanded for a family. You could also serve the ceviche in soft warmed corn tortillas. Ceviche is a fresh, tangy fish salad popular in Latin American countries. While the fish isn’t cooked with heat, the acidity of the lime juice marinade cures the fish, turning it opaque in the same way heat would.

The Latest from Australian Women's Weekly Food

More From Women's Weekly Food