The mango fish ceviche is a special recipe that I created for my family in Mexico. I am sharing with you a revamped version of this appetizer, which includes avocado and citrus fruits.
Let's start by preparing the sauce that we use to season the ceviche: In the blender, combine half of the cucumber, cilantro, garlic, lime juice, soy sauce, pepper, and a pinch of star anise. Once the mixture is well blended, gradually add the olive oil. Keep the sauce in the refrigerator.
Cut the fish, mango, red onion, and avocado into small cubes, then season with "tiger's milk." Add a pinch of salt if necessary.
With a cheese slicer or a peeler, cut the cucumber into thin slices. Place 4 or 5 slices of cucumber on a cutting board and fill with ceviche. Finally, roll it up as if it were a maki.
To finish For plating: Add a little citrus marinade to the bottom of the plate, then add the ceviche and decorate with cubes of mango, red onion, and a drizzle of olive oil.
0 servings
4
EN 
TH