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Cod x mango ceviche

Yields4 Servings

ceviche cabillaud mangue

 400 g fresh cod fillet
 ½ mango
 2 limes
 ½ red onion
 1 teaspoon paprika
 1 teaspoon of chilli (optional)
 coriander
1

Dice the mango and cod and place in a bowl

2

Add the sliced red onion

3

Squeeze the lemon juice.
For more freshness you can also add zest (be careful not to use the white part which is bitter).

4

Add spices and chopped coriander.

5

Cover and put in the fridge for at least 1 hour.

6

You can serve it with tortilla chips or toasts

Nutrition Facts

Serving Size 4

Servings 0

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