Coconut-ceviche of whitefish

Name: coconut-ceviche of whitefish
Cook time: 20 min
Total time: 80 min
Yield: 12
Ingredients: 2 lime cleaned up; tl salt; 1,5 tl granulated sugar; 250 g fresh haddock fillet; 1 cm fresh ginger; 1 Red pepper; 15 g fresh coriander; 175 g mango salad bowl, coolers; 165 ml coconut cream

Gluten-free and lactose-free Mexican coconut ceviche made from haddock fillet, red pepper, ginger, lime, coriander, coconut and mango.

Ingredients

Kitchen Stuff

12 shot glass

Directions

Grate the green skin of the limes and press the fruit. Mix the lime zest and juice with the salt and sugar until marinade.
Cut the fish into cubes of 1 cm and add to the marinade. Leave to marinate in the refrigerator for 1 hour.
Peel and grate the ginger.
Cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife. Slice the flesh very finely.
Cut the coriander finely and leave 2 sprigs for garnishing. Cut the mango salad into cubes of ½ cm.
Mix the mango with the ginger, red pepper and coriander through the coconut cream.
Remove the fish from the marinade and store the marinade. Spoon the fish through the mango-coconut mixture and season with 1 tbsp marinade.
Spoon in the shot glasses and garnish with the rest of the coriander.