Salmon and mango ceviche in endive boats

INGREDIENTS

250 g piece skinless salmon fillet, pin-boned

3 tablespoons lime juice

1/2 teaspoon finely grated lime zest

1/2 long green chilli, finely diced

1/2 small red onion, finely diced

1 mango, diced

2 tablespoons chopped coriander

2 heads belgian endive

extra-virgin olive oil, for drizzling

lime wedges, to serve

METHOD

Cut the salmon into 5 mm dice and place in a non-reactive bowl. Add the lime juice, zest, chilli and onion and stir well. Cover and refrigerate for 20–30 minutes.

Add the mango and coriander to the ceviche and stir well.

Trim the bases of the endive, separate the leaves and arrange on a serving platter. Spoon the ceviche into the leaves and drizzle with the oil. Serve with the lime wedges

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