Ghanaian-Inspired Cocoa Vinegar Ceviche Delight

Serves: 2

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Author: dghchocolatier

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Ingredients

  • 500g fresh tilapia fillets, diced into bite-sized pieces
  • 250ml freshly squeezed lime juice
  • 125ml cocoa vinegar
  • 1 tsp smoked sea salt
  • 1 tbsp finely chopped fresh ginger
  • 2 cloves garlic, minced
  • 1 red onion, thinly sliced
  • 2 ripe mangoes, diced
  • 1 cucumber, peeled and cut into thin ribbons
  • med sized tomatoes, diced
  • 2 tbsp fresh coriander chopped
  • 1-2 fresh green chilies, thinly sliced
  • 1 avocado, sliced for garnish
  • Plantain chips, for serving

Method

Prepare the Tilapia:

Ensure the tilapia fillets are fresh and diced into even, bite-sized pieces.

Marinate with Citrus and Cocoa Vinegar:

In a non-reactive bowl, combine the diced tilapia with lime juice, cocoa vinegar, and smoked sea salt.

Allow the fish to marinate in this mixture for at least 30 minutes. The acidity will "cook" the fish, infusing it with incredible flavours.

Add Aromatic Elements:

Introduce the minced garlic and finely chopped fresh ginger to the marinating fish, enhancing the aroma and depth of flavours.

Incorporate Ghanaian Flair:

Toss in the thinly sliced red onion, diced mangoes, cucumber ribbons, and diced tomatoes for a burst of vibrant Ghanaian ingredients.

Balance with Herbs and Spice:

Sprinkle 2 tablespoons fresh chopped coriander over the ceviche for a herbaceous note.

   - Add thinly sliced green chilies to bring the perfect level of heat, adjusting according to your preference.

Chill and Let Flavours Mingle:

Cover the bowl and refrigerate the ceviche for at least an hour, allowing the flavours to meld together enhancing the overall taste.

Garnish and Serve:

Before serving, garnish the ceviche with avocado slices for creaminess.

   - Present the cocoa vinegar-infused Ghanaian ceviche in a bowl and serve alongside crispy plantain chips.