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Mango Ceviche with Mixed Fish & Seafood (Gluten, Grain, Oil Free & Low Carb) From Front in A Bowl
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Mango Ceviche with Mixed Fish & Seafood (Gluten, Grain, Oil Free & Low Carb)

This is an easy, delicious and very tasty ceviche that is great to serve either as a starter or side dish
Course Appetizer, Main Course, Side Dish, Starter
Cuisine All around
Keyword Easy, Gluten-Free, Grain Free, Low Carb, Oil Free, Quick
Prep Time 10 minutes
Total Time 10 minutes
Servings 1 bowl

Ingredients

For the mango sauce

  • 1 Mango peeled and diced
  • 1/2-1 Lime juiced
  • 1/2 Lime zested
  • Sea salt, to taste
  • 1-2 tbsp Water

For the topping

  • 1 Cod fillet cut into smaller dices
  • 2 Scallops cut into quarters
  • 1 small Char fillet
  • 1/2-1 Lime juiced
  • 1/2 Lime zest
  • Sea salt, to taste
  • Black pepper, to taste
  • Cilantro, to taste roughly chopped
  • 6-8 slices Cucumber cut in half-moons
  • 1/2 Mango peeled and cut in cubes
  • 1/4 small Red onion thinly sliced
  • 1/2 Red chili thinly sliced
  • Sesame seeds, to top
  • 3-4 tsp Creme Fraiche or mayonnaise (optional)

Instructions

  • Cut the cod and scallops into dices/quarters. Combine with lime juice, lime zest, salt and black pepper. Let it rest in the fridge while preparing the rest of the ingredinets.
  • Make the mango sauce by adding all the ingredients to a mixer and mix until smooth. The amount of water will vary depending on how ripe your mango is. Start by adding a little and then more as needed. Taste to check seasoning.
  • I made the char using a kitchen torch. Place the chard on a plate. Turn on the torch and burn until golden brown and the meat starts to turn pink and tender. Do not burn or torch for too long. You want the fish to be golden brown, a little baked but still have a little raw core.
  • You can also make the fish in the oven by turning on the broiler at 250 degrees. Wait until the oven is really hot and then bake the for about 30-60 seconds. Keep an eye on it all the time not to let it burn or oven bake.
  • You can also make it in a frying pan by heating the pan with some olive oil on high heat. Sear the chard for 30-60 seconds.
  • Place the mango sauce at the bottom of a plate or bowl. Top with the marinated scallops and cod, cucumber, red onion, chili, mango dices, charred char, sesame seeds and cilantro.
  • Add Creme Fraiche or mayonnaise if preferred.