Snapper Ceviche With Mango & Avocado

Luis Cabrera

Serves

4

Preparation

20 MINUTES PLUS 15 MINUTES TO MARINATE

Ingredients

400g fresh snapper fillet, skin removed, cut into 2cm-thick cubes
juice of 5-6 limes
1 fresh mango, diced
1 ripe avocado, diced
½ small red onion, finely chopped
1 small red chilli, finely chopped
2 tablespoons chopped coriander
corn chips or tostadas
SERVE
Salsa Valentina Marisquera

Credits

Authentic Mexican ingredients such as flour tortillas, Salsa Valentina Marisquera, tostadas, El Yucateco hot sauce, corn tortillas and dried chillies from Ay, Caramba. Molcajete (stone grinding bowl), Frida clay plates, margarita glasses, tortilla warmer-basket, coasters, shot glasses also from Ay, Caramba. Margaritas from Besos Margarita. Other props are privately owned.

A vibrant, refreshing dish that blends the citrussy tang of lime with the sweetness of mango and the creaminess of avocado. This is an ideal recipe to enjoy when mangoes are in season and bursting with flavour.

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Instructions

1.Place the snapper in a bowl, cover with lime juice and marinate for 15 minutes until opaque.
2.Drain off the excess lime juice and mix in the mango, avocado, onion, chilli, coriander and salt to taste.
3.Serve chilled with corn chips or tostadas and drizzled with a little Salsa Valentina Marisquera, which has a bold and tangy flavour with medium heat.

Recipes & food styling Luis Cabrera / Photography Manja Wachsmuth

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