by Lindsay Cotter March 30, 2017
2 lbs haddock or cod fish
2 serrano peppers
½ bunch cilantro
1 small mango
½ small red onion
1 tbsp sea salt
1½ tbsp pink peppercorn
1 tbsp evoo
1 small slice of watermelon (optional)
Cut the fish into small pieces, about ½ inch and blanch it in boiling water for 3 minutes, take it out and cool it down with some ice. Place fish in bowl.
Add juice of 5 limes and 1 tbsp. evoo. Let marinate in the frig for 10 minutes.
Meanwhile in a mortar and pestle, put the sea salt, pink peppercorn, half of the cilantro, roughly chopped serrano pepper and half the cucumber (without the peel).
Squeeze one lime and grind everything until it looks like an Italian pesto (you can also use a food processor or blender).
Cut the rest of the cucumber (with skin on) and mango into small cubes and put them in a bowl.
Add finely chopped cilantro and red onion and squeeze the rest of the limes.
Toss all ingredients together. Add the marinated fish and avocado (and watermelon if using). Carefully mix everything together.
Chill in frig 5 minutes. Serve chilled.
Recipe Credits: Shannon at www.fitslowcookerqueen.com
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