Ceviche with Mango Frappe
1 pound boneless fish fillet such as salmon, halibut or sea bass
Zest of 1 orange
Zest of 1 lemon
1 tablespoon pignoli nuts
2 tablespoons chives, finely chopped
1/2 tablespoon capers
Juice of 1 lemon
2 tablespoons extra virgin olive oil
For the frappe:
1/2 cup mango puree
2 cups ice
2 cups plain yogurt
2 tablespoons sugar
Dice fish fillet into evenly-sized pieces. Place in a non-reactive mixing bowl. Add zest, nuts, chives, and capers; toss. Pour lemon over the mixture and toss. Add olive oil. Gently mix to coat the ingredients. Let the combination sit for 15 minutes before presenting to guests.
In the meantime, make the frappe by putting mango, ice, yogurt, and sugar in a blender. Puree until combined. The outcome should be smooth, not runny.
Serve chilled with mango frappe on the side, ideally poured into a shot glass.
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DoSi Caffe - 695 Bay Street - Staten Island, NY - Telephone: 718.420.0091
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