Ingredients for 4 persons

1 bag
Dr. Karg's Organic wholegrain snack Spelt & Quinoa (110 g)
200 g white-fleshed fish without skin, e. g. stone basse
1 mango
1 small papaya
2 red bell peppers
2 red onions
1 bunch coriander
4 tbsps. rapeseed oil
4 limes (juice)
2 avocados (ripe)
3 tbsps. olive oil
some chili
some salt
Spelt & Quinoa
with nutty quinoa and wholegrain spelt flour


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!

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