With mango, coconut milk and pineapple hot sauce
- 600gr fillet of halibut
- 50ml can of coconut milk
- 100ml bottle of Explosive Pineapple hot sauce
- ½ lime squeezed
- a pinch of salt
- ½ cup of mango chopped in mini dices of 0,5×0,5 cm
- ½ chilli, chopped in thin slings
- 1 tablespoon of chopped basil
Cut the fish into very thin carpaccio slices.
Mix the coconut milk, hot sauce or peppers, the lime juice and a pinch of salt.
Put the halibut carpaccio on the plates, poor the coconut-hot salsa mix over the fish then garnish with the mango, chilli and basil. Sprinkle a bit of lime and serve immediately!
You can prepare everything upfront – cutting and mixing – and assemble everything on the plate just before you serve it. Halibut is a fragile creamy fish, if you cure it too long it falls apart and becomes very dry. In Peru this way of serving is the so-called ‘tiradito’, inspired by the Peruvian-Japanese fusion kitchen. Tiradito currently is the big ceviche trend in Peru.
Tip: For vegetarian people: replace the halibut by avocado carpaccio.
Recipe by Ceviche Ceviche