Fish Ceviche with Mango and Coriander
What does it include?
Ingredients
- 300 g white fish tenderloin
- 1 ripe mango
- 1/2 red onion
- 1/4 cup fresh cilantro
- 3 lemons
- 15 ml lime juice
- 5 ml yellow chili powder
- 1 rocoto chili optional
- Salt to taste
- Toasted sesame seeds to decorate
How to prepare it step by step?
Preparation
- Wash the fish, dry it with a paper towel, and cut it into small cubes.
- In a bowl, squeeze the lemons and lime, add the lime juice, yellow chili, and salt to taste, then mix well.
- Add the fish to the citrus mixture and marinate in the refrigerator for 15-20 minutes, until the fish turns opaque.
- Finely chop the onion, mango, and cilantro.
- Remove the fish from the marinade and gently mix with the chopped vegetables and fruits.
- If used, add the finely chopped rocoto chili.
- Serve decorated with toasted sesame seeds.
Full description
Indulge in this zesty Peruvian ceviche, where the tangy citrus of lemons and lime dances with the sweetness of ripe mango and the refreshing zing of coriander. The tender white fish is marinated to perfection, resulting in a dish that's both invigorating and satisfying. Perfectly balanced with a hint of yellow chili, this ceviche is a symphony of flavors and textures, ideal for a refreshing light dinner or as an elegant aperitif. Garnished with toasted sesame seeds, each bite promises a burst of vibrant, tropical aromas.
