Hake & Mango Ceviche

📝 Ingredients

• 250 g frozen hake fillets
• 3 limes
• ½ very ripe mango (about 150 g flesh)
• ½ red onion (about 50 g)
• ¼ cucumber (about 100 g)
• 10 g fresh coriander
• 2 corn tortillas (about 40 g each)
• 2 tsp olive oil (1 for the chips, 1 for the ceviche)
• Fine salt, black pepper

🍴 Utensils

• Glass mixing bowl
• Very sharp knife
• Citrus juicer
• Baking tray and baking paper
• Pastry brush
• Small glasses (verrines)

📖 Steps

1. Thaw the hake in the fridge the day before, never at room temperature. Pat it dry carefully with kitchen paper, remove any bones, then cut it into even 1.5 cm dice with a very sharp knife.
2. Put the fish in a glass mixing bowl, season with ½ tsp fine salt and stir. Squeeze the limes and pour the juice over the fish: it should be almost covered. Add the very thinly sliced red onion.
3. Cover and leave to “cook” in the fridge for 15 minutes, stirring halfway through. The fish is ready when it has turned white and opaque on the outside but is still slightly translucent in the centre. Beyond 30 minutes, it becomes dry and mealy.
4. Meanwhile, preheat the oven to 200 °C. Brush the tortillas with 1 tsp olive oil, salt lightly, cut each into 8 triangles and spread them out on the lined baking tray without overlapping.
5. Bake for 6 to 8 minutes, until the chips are golden at the edges; keep an eye on them at the end, as they brown very quickly. Leave them to cool on the tray, where they will finish crisping up.
6. Peel the mango and cut the flesh into 1 cm dice. Deseed the cucumber with a teaspoon and cut it into small dice. Finely chop the coriander. Keep everything in the fridge until it's time to mix.
7. Drain the fish, keeping just 3 tbsp of the juice, then add the mango, cucumber, coriander and the remaining teaspoon of olive oil. Season with pepper, taste and adjust the salt. Divide between the small glasses and serve straight away with the chips.