SWISS LACHS Mango Ceviche

This recipe takes you into the world of Peruvian cuisine. In a ceviche, the raw fish is cooked cold in lime juice without adding any heat. Together with the mango, this creates a light, fruity and fresh salad.

The ingredients

225 g sushi quality salmon
2 Ataulfo mangoes
2-3 Persian cucumbers
¼ red onion
1-2 serrano chilies
3 spring onions

Coriander to taste
1 tbsp black sesame seeds
1 tbsp roasted sesame seeds
Juice of 2 large lemons
Grated lemon zest
Juice of ½ a lime

80 ml light coconut milk
2 tsp sesame oil
1 tbsp tamari or soy sauce
½ tsp fish sauce
Salt & pepper to taste

The preparation

Preparation of the ingredients: Cut the salmon, mango and red onion into even, small cubes. Finely slice the serrano chilli and cucumber. Roughly chop the coriander and set aside.
Make the marinade: In a bowl, thoroughly mix together the coconut milk, sesame oil, lemon juice, fish sauce and soy sauce. Season to taste with salt and pepper.
Prepare the ceviche: Place the prepared ingredients in a large bowl and pour the marinade over them. Mix everything well and leave to stand in the fridge for at least 10 minutes so that the flavors combine.
Arrange and serve: Serve the ceviche on small plates or in small bowls. Garnish with sesame seeds and some freshly grated lemon zest. Serve immediately.

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