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
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.