Mango Chilli Ceviche with Green Coconut Chutney
Immerse yourself in the vibrant flavours of fresh mangoes, tangy lime juice, and spicy chilli, all marinated to perfection. Accompanied by the creamy richness of coconut chutney, this dish promises to transport your taste buds to tropical paradise! Get ready to experience a burst of exotic flavours like never before!
Servings: 4
Prep time: 30 minutes
Marinating time: 20 minutes
Ingredients
For the ceviche:
Juice of 4-5 limes
1 small red onion, finely sliced
1 ripe mango, diced
1/2 cup Birds Eye Chilli Sauce
1/2 cup fresh cilantro, chopped
1-2 green chilies, finely chopped (optional, adjust to taste)
Salt and pepper, to taste
Grapefruit wedges, for garnish
Toasted pistachios, roughly chopped, for garnish
For the green coconut chutney:
1 cup fresh coriander leaves
1/2 cup coconut milk
1-2 green chilies (adjust to heat preference)
1-inch piece of ginger, peeled
Juice of 1 lime
Salt to taste
2-3 tablespoons water (or as needed to blend)
Instructions
- Slice cevice across the grain in 1/2 cm slices.
- In a blender, combine coriander, coconut milk, green chilies, ginger, and lime juice. Blend until smooth. Add a little water to adjust consistency. Season with salt.
- Arrange the fish in serving plate and top with lime juice, and drizzle with the green coconut chutney.
- Garnish with grapefruit wedges and toasted pistachios.
- Enjoy this refreshing ceviche, perfect for a summery lunch or dinner!