Ingredients for 4 persons
||Dr. Karg's Organic wholegrain snack Spelt & Quinoa (110 g)
|200 g||white-fleshed fish without skin, e. g. stone basse|
|2||red bell peppers|
|4 tbsps.||rapeseed oil|
|3 tbsps.||olive oil|
Dice the fish, mango, papaya, bell peppers and onions finely and mix them together well in a bowl.
Finely chop the coriander and fold into the mixture.
Season the ceviche with chili, salt and the juice of 3 limes.
Cut both avocados open lengthwise and remove the stone.
Take the flesh out of the shell with a big spoon.
Add 3 tablespoons of olive oil, a bit of chili and salt as well as the juice of 1 lime to the avocado flesh and purée with a hand blender.
On a flat plate, spread the avocado cream into a coulis.
Place 1-2 tablespoons of the ceviche on top.
Garnish with our organic Spelt & Quinoa snacks - dip and enjoy!