CEVICHE DE LA PASION - Cuisine Magazine - From New Zealand to the World

Ingredients

• 1 tablespoon canola oil
• ½ small red onion, sliced
• 50g mango, diced
• ½ tablespoon finely chopped ginger
• 100g passionfruit pulp
• 100ml orange juice
• 1 dried habanero (or use 4 dashes Tabasco sauce)
• 15g fresh coriander
• 30ml fresh lime juice
• 60g pineapple, finely diced
• ¼ cup lime juice
• 400g tarakihi or trevally fillets, diced
• ½ medium-sized red onion, diced
• 20g finely chopped coriander
• dash of olive oil
• edible flowers, to serve
• coriander leaves, to serve