Heart Rosé

Ceviche with mango avocado tartare

Ingredients list

Start of form

Form end

500g

Fish fillet(s), (sea bream fillet without skin)

1 pinch(s)

Salt

1 pinch(s)

pepper

150 ml

lime juice

4 tbsp

olive oil

1

Mango(s)

1 bunch

spring onion(s)

2

chili pepper(s), green

1 bunch

Coriander leaves

1

Avocado(s), ripe

preparation

Cut the sea bream fillets into very small cubes, place them in a bowl, season lightly with salt and pepper, and mix with lime juice (reserve 1 tablespoon) and 2 tablespoons of olive oil. Marinate in the refrigerator for 30 minutes.

Peel the spring onions and slice them into thin rings. Peel and finely dice the mango. Deseed and finely chop the chili peppers. Finely chop the coriander. Dice the avocado flesh and season with salt and pepper. Add 2 tablespoons of olive oil and the remaining lime juice.

Drain the sea bream cubes thoroughly (reserving the marinade). Arrange the mango and avocado tartare in a ring shape on plates, top with the sea bream cubes (ceviche), sprinkle with coarse pepper, and drizzle with the marinade.