Festive appetizer: redfish ceviche

Whatever your taste, I'm crazy about ceviche!😍 Fresh, spicy, tangy, and ready in fifteen minutes. Tiger's milk is the name for the citrus marinade that cooks the raw fish. I used rosefish, but use whatever fresh fish you like. Not a fan of raw fish? You can also use lightly cooked prawns.🐠

Preparation time: 12 min | Cooking time: 4 min

Ingredients for 2 persons:
250 g fresh rosefish (fishmonger)
1 red onion
Half mango
Piece of cucumber
3 limes (including the zest)
Red pepper
Mini piece of ginger
1 clove of garlic
100 ml coconut milk
1 tsp salt
Handful of fresh coriander
Pinch of paprika powder

Preparation method:
1. Make the tiger's milk by combining 100 ml coconut milk with red chili pepper, 1 teaspoon salt, a pinch of paprika, the zest of 1 garlic clove and a very small piece of ginger, the juice of 3 limes, and the zest of 1 lime. Cut the red onion into half rings and add it, reserving 1/3 of the mixture. Mix well and set aside.

2. Dice the mango and thinly slice the cucumber. Finely chop the cilantro and set aside.

3. Thinly slice the fish and add it to the tiger's milk. Let it cook for a few minutes, then serve. Garnish with the cilantro, mango, cucumber, and the remaining red onion.