Looking for the ideal summer dish?
Mango ceviche style has a suprising combination of flavors, well balanced between sweet and spicy, fruity and fresh.
Ceviche is one of the classics of Peruvian cuisine and a new generation of Chefs is creating amazing variations based on the traditional cuisine , enriching it with new ingredients and combinations.
The traditional ceviche consists of fresh raw fish marinated in lime juice, chilies and onions served wit glazed sweet potatoes and corn.
By now there are so many varieties of ceviche that it's a real challenge to try them out bit by bit.
The Mango Ceviche is delicious as a starter , or a side dish accompanying grilled fish or scallops.
If you combine it with sauté prawns it's perfect for a light summer lunch.
To prepare the Ceviche de Mango
You need:
1 ripe mango
4 -5 spoonful of freshly squeezed lime juice
1 spoonful of freshly grated ginger
1/2 teaspoon salt
3 spoonful finely chopped spring onion (only the green part)
1 spoonful roughly chopped cilantro
Optional: 250 g of sauté prawns ( I used only salt and pepper to season the prawns, no garlic because it would overwhelm the other flavors)
Preparation:
Cut the mango in medium sized cubes.
add the lime juice
the freshly grated ginger
the green part of the spring onions
combine well, cover with cling film and let marinate in the fridge for at least 1/2 hour.
Before serving, sprinkle with fresh cilantro.
and -optional- mix with sauté prawns.
That's all you need for this amazing dish!
Serves 3-4
Enjoy!
See you next Tuesday.
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