Tahitian fish and mango salad – Food & Home Magazine
Tahitian fish and mango salad: A refreshing twist on ceviche with coconut milk and vibrant mango slices. Perfect for a tropical-themed meal.
Ingredients
- 300g fresh, firm, boneless fish fillets (use sustainable fish like hake)
- 15ml (1 tbsp) lime zest
- 80ml freshly squeezed lime juice
- 125ml (½ cup) coconut milk
- 125g (½ cup) plain yoghurt
- 5ml (1 tsp) green chillies, finely chopped
- 250ml (1 cup) fresh coriander leaves
- 40g (½ cup) mange tout, thinly sliced
- 3 radishes, thinly sliced
- 125ml (½ cup) bean sprouts
- 1 cucumber
- 1 mango, peeled and thinly sliced
- salt and freshly ground black pepper, to taste
- microherbs, to garnish
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