Chilean sommelier Raul Diaz shares his take on Chilean ceviche with the enticing addition of mango and avocado, and suggests his favourite wine to pair with it.

Mango Ceviche recipe with avocado

Ceviche (cured fish) is extremely popular along the Pacific coast of Latin America. I have suggested using
seabass here, but any white fish can be used to make this dish. The addition of avocado, mango and a
variety of herbs creates a great combination of flavours. Chile produces fantastic examples of Sauvignon
Blanc that have excellent acidity with ripe stone fruits, perfect with this tasty ceviche.

How to make mango and avocado ceviche

1. Combine the fish and onion in a large glass bowl and squeeze over the juice of the limes and the lemon. Mix it well and let it rest for 5–10 minutes, or until the fish is just beginning to turn opaque.

2. After the marinating time, add all the remaining ingredients. Season with salt and pepper and serve
immediately with tortilla chips for scooping.

Serves: 4

Preperation time: 20 minutes

Ingredients for mango ceviche with avocado

• 400g seabass fillets (or any firm white fish), cut into small bite-sized pieces
• 1 red onion, very finely sliced into rings
• juice of 3 limes
• juice of 1 lemon
• 1 avocado, peeled, pitted and diced
• 1 mango, peeled, pitted and diced
• 1 fresh chilli, finely chopped
• a thumb-sized piece of ginger, finely chopped
• 1 garlic clove, crushed
• bunch of coriander, finely chopped
• bunch of chives, finely chopped
• 2 tbsp olive oil
• sea salt and black pepper
• tortilla chips, to serve

You can buy Raul’s book, Wines and Recipes, online now.

Raul Diaz has worked as a wine expert for the last fifteen years, visiting over a hundred countries around the world in the process. Along the way, he recorded the aromas, the colours and the amazing flavours of each of the local cuisines he has tried, alongside some mind-blowing wines.

In Wines & Recipes he shares these experiences. This is not a traditional food-and-wine pairing book. There are no strict rules or cliché traditions. Just a fantastic universe of wines and recipes waiting for you to dive in and enjoy!

Find out more about Chilean recipes and wine pairing with Amanda Barnes, author of The South America Wine Guide book, and Raul on Instagram Live on Thursday 27th May at 7pm UK as they talk about the art of pairing Chilean food and wine, with a special focus on Pastel de Choclo and Ceviche! Hosted live by @southamericawineguide and @rauldiazwines