Ceviche with mango and avocado

300g white fish fillets (such as kingfish), cut into small cubes

1/2 cup (125ml) lime juice (about 4-5 limes)

2 avocados, thinly sliced

1 small red onion, finely chopped

1/3 cup coriander leaves, some torn

1 large ripe but firm mango, finely chopped

3 tsp extra virgin olive oil

Habanero sauce (optional) and corn chips or tostadas, to serve


Combine the fish with half the lime juice in a glass or ceramic bowl and season with salt flakes. Set aside for 15 minutes so the fish ‘cooks’ in the acid from the lime juice, then strain.


Arrange avocado slices on serving plates, then top with ceviche, onion, coriander and mango. Drizzle with oil and the remaining lime juice, and a few drops of habenero sauce, if desired. Serve with corn chips or tostadas for scooping.