Coral trout & Mango Ceviche

This is the true taste of the tropics - Fish from the Great Barrier Reef paired with citrus and in season mangoes. It doesn’t get much better than this.

Ceviche of Coral Trout & Mango

Serves 4*

Ingredients -

1 Coral Trout fillet – skinned (You can also use other firm fleshed white fish)

1 red onion

1 pack Yellow cherry tomatoes

1 Bowen Mango

Fresh coriander

1-2 limes

1 green chilli

1 red chilli

Good quality olive oil

Salt
Pepper

1 pack round white tortilla chips

Method -

Fish-
1.     Prepare your trout fillet by slicing it into 3-4mm slices - start from the tail end and work your way up.

Ceviche -
1.     Finely dice the onions, slice the mango, quarter the tomatoes and finely chop the coriander and chilli. Combine in a bowl and set aside in the fridge.

2. Juice the lime and combine with a generous glug of olive oil. Season with salt and a good hit of cracked pepper.

3.     10-20 minutes before serving, toss the fish in the lime juice, olive oil, salt and pepper. The longer you leave it, the more cured the fish will become.

4. Once ready to serve, toss the fish with the fresh ingredients to combine. Be gentle.

To Plate  -

1.     Serve your ceviche in a bowl and garnish with more fresh green chilli and coriander leaves.

2.     Serve alongside a bowl of tortilla chips and some cos lettuce cups if you fancy.