Recette Ceviche Sweet Bordeaux
Recette Ceviche Sweet Bordeaux

September 2, 2016

Cod ceviche with mango and avocado

  • Recipe for 4 people
  • Preparation: 20 minutes


  • 4 cod fillets (or other white fish)
  • 4 limes
  • ½ orange
  • Olive oil
  • 1 tomato
  • 2 green chillies
  • ½ onion
  • 1 avocado
  • 1 mango
  • Fresh coriander (cilantro)
  • Wheat tortillas
  • Espelette chili
  • Paprika
  • Fennel seeds
  • Salt

The recipe:

The fish marinade:

  • Make lime and orange zests with a grater.
  • Cut the fish into thin fillets, like a carpaccio.
  • Cut, deseed and chop the green chilies.
  • In a plate, place the fish fillets. Add the salt.
  • Add the Espelette chili and spread the chopped green chili over the fish.
  • Pour the lime juice and orange juice. Finish with olive oil.
  • Cover with greaseproof paper and leave to marinate in a fridge for about 6 hours.

Preparting the ingredients:

  • Peel the mango and cut it into thin slices.
  • Peel the avocado and cut it into slices.
  • Using a small round cookie cutter, make mango, avocado and tortilla rounds.
  • On the tortilla rounds, drop a little olive oil and sprinkle Espelette chili and paprika. Spread it all with the back of a spoon or your finger.
  • Arrange the tortilla rounds on a baking sheet and bake at 180 ° C (350 F) for 6 minutes.
  • Make an incision in the form of a cross at the ends of the tomato using a knife.
  • Blanching the tomato for easy peel: plunge the tomato into a pot of boiling water, the cross visible. Remove the tomato after 10 seconds. Then peel the tomato.
  • Cut the tomato into quarters and remove the seeds. Make rounds with the circular cookie cutter.

The onion marinade:

  • Peel and cut the onion into strips.
  • In a bowl or deep plate, place the slices and add the juices from the fish marinade.


  • In a large plate, arrange the different rounds, alternating with marinated fish rounds.
  • Add the crushed fennel seeds and pickled onions. Add salt.
  • Pour the juice from the fish marinade.
  • Finalize the dressage by adding fresh coriander (cilantro) leaves.

Serve with a glass of Sweet Bordeaux: Cadillac or Sauternes.