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Summer soul food: Ceviche with mango avocado and tomato salad

And so another month has begun, and as is the case with every beginning of a new month, there’s a new food column in Mio magazine from me for you to enjoy! This time we’re traveling to South America and are “cooking“ fish in lime juice. For all of you who can’t wait for their holidays, or for those who would like to bring the holiday vibes home: Let’s make ceviche with mango tomato avocado salad!

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Out now: my June food column for Mio magazine by Globus! As always you can find my column on page 18, the magazine is available for free in all Globus supermarkets. Have a look here to find all the recipes I created for my food column over the last years.

Whether you’re searching for a recipe for your BBQ this weekend, or want to get into the summer holiday spirit, or are just looking for a cold recipe which suits the hot, sunny days: my ceviche with mango avocado and tomato salad is just right!

Enjoy your weekend!

Love,
Lea Lou

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Summer soul food: Ceviche with mango avocado and tomato salad

For four servings.

400 g very fresh white fish, such as sea bass or halibut

For the marinade:
1 garlic clove
1 small red onion
1 red chili
1 green chili
2 large limes
1 handful coriander, leaves only
Sea salt and black pepper, freshly ground

For the salad:
2 avocados
2 mangos
1/2 lemon
200 g cherry tomatoes
2 tbsp high-quality olive oil
Sea salt and black pepper, freshly ground

To serve (optional):
Romaine lettuce to serve the ceviche from
Tortilla chips

Method:
Cut the fish in bite-sized chunks, and place the fish in the fridge while preparing the remaining ingredients.

Peel the garlic and onion. Crush the garlic through a garlic press, thinly slice the onion.

Wash, core and chop the chili very finely.

Squeeze the lime juice. If using organic limes, grate 1 teaspoon of the zest.

Wash, dry and roughly chop the coriander leaves.

Mix all ingredients for the marinade (including the lime zest when using), season with salt and pepper to taste. Place the marinade in the fridge.

For the salad, peel and core the avocados and mangos. Cut the avocado and mango flesh in bite-sized chunks, mix the avocado with the lemon juice to prevent it from staining.

Wash the tomatoes and cut them in halves.

Mix avocado, mango and tomatoes, season with olive oil, salt and pepper to taste.

When you are ready to serve, toss the fish in the marinade. Serve the ceviche with the salad and, optionally, tortilla chips.

Note: The acids of the lime and lemon juice “cook“ the fish. The longer the fish marinates in the marinade, the less intense becomes the flavour. If you prefer the fish raw, just let it soak for 2–10 minutes. Allow the fish to soak for 15 minutes if you prefer it to be medium-raw. Anything over 20 minutes will give you fish in “well-done“ quality.

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