Recipe Tip: Ceviche with Avocado, Mango, Passion Fruit & Pomegranate

Recipe Tip: Ceviche with Avocado, Mango, Passion Fruit & Pomegranate

Top Recipe by Christophe Schmitt. All ingredients and tips for getting it right. The chef de cuisine at Terre Blanche Hotel Spa Golf Resort in Provence likes to feature the best local ingredients in his dishes.



    1. Step 1

      First remove the skin of the fish, then soak the fish fillet in salt for eight minutes. Rinse under cold running water and store in a dry cloth.
    2. Step 2

      Sear the fish briefly on both sides in a very hot frying pan with very little fat so that it remains raw. Then place it in the refrigerator.
    3. Step 3

      Peel one mango and, using a ball cutter, form three balls per plate.
    4. Step 4

      Mix the remaining mango, passion fruit pulp, honey, mango vinegar, ginger, salt, and lime zest and juice in a blender and emulsify with olive oil.
    5. Step 5

      Toast the wild rice in a dry pan, the rice will start to pop up.
    6. Step 6

      Cut the coconut in half (you can save the coconut water for another dish), remove the shell and place the coconut pieces in the freezer.
    7. Step 7

      Thinly slice the avocados including the avocado peel.
    8. Step 8

      Then roast and marinate with olive oil, salt and lime juice.
    9. Step 9

      Three avocado slices are needed per person.
    10. Step 10

      Remove the peel of the avocado just before serving.
    11. Step 11

      Blend the remaining avocado slices with Piment d' Espelette, salt and lime juice in a blender and then place it in a bag.
    12. Step 12

      Cut the pomegranate in half and, using a tablespoon, knock the fruit out of the pomegranate.
    13. Step 13

      In a deep plate, first arrange the fish fillet cut into thin slices.
    14. Step 14

      On top of that, place spots of mashed avocado, grilled avocado slices, mango balls, spots of mango-passion fruit vinaigrette, pomegranate seeds as well as crispy rice.
    15. Step 15

      Finally, garnish with iced shredded coconut and coriander.