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Bikini Bites: Mango Snapper Ceviche

 

 

 

 

Enjoy this deliciously sweet mango snapper ceviche made by our CFO, Nathaniel.

 

For the ceviche:

4 small snapper fillets diced

1/2 small red onion diced

Handful finely chopped cilantro

1 mango diced

Juice of 1 lime

Juice of 1 mango

 

For the chips:

1 plantain thinly sliced

1 Taro thinly sliced

Refined coconut oil for frying

 

Instructions:

Combine snapper, red onion, cilantro, mango, lime juice and mango juice in a bowl. Refrigerate until ready to serve.

Heat up a large skillet with refined coconut oil up to 1/2 inch at medium to high heat until hot. Fry the taro and plantain slices in small batches, turning once, until golden brown, or about 5 minutes. Use a slotted spoon and transfer taro and plantain slices to drain on newspaper.

Top the ceviche with chips and serve.

 


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