Salmon and mango ceviche in endive boats

Salmon and mango ceviche in endive boats

From
Bitesize Savoury
Makes
24
Photographer
Marina Oliphant

.

Ingredients

Quantity Ingredient
250 g piece skinless salmon fillet, pin-boned
3 tablespoons lime juice
1/2 teaspoon finely grated lime zest
1/2 long green chilli, finely diced
1/2 small red onion, finely diced
1 mango, diced
2 tablespoons chopped coriander
2 heads belgian endive
extra-virgin olive oil, for drizzling
lime wedges, to serve

Method

  1. Cut the salmon into 5 mm dice and place in a non-reactive bowl. Add the lime juice, zest, chilli and onion and stir well. Cover and refrigerate for 20–30 minutes.
  2. Add the mango and coriander to the ceviche and stir well.
  3. Trim the bases of the endive, separate the leaves and arrange on a serving platter. Spoon the ceviche into the leaves and drizzle with the oil. Serve with the lime wedges
Tags:
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
finger
food
Bitesize Savoury
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