Ceviche of Line Caught Haddock with Mango and Chilli Salsa


Firstly, Peel and evenly dice the mango.

De-seed and dice the red chili.

Finely dice the red onion and chop the coriander. 

Mix together in a bowl and set aside. 

Next take the haddock and dice it into thumb size pieces and set aside. 

Finally, thinly slice the radish and pick a few leaves of the pak choi. 

To Serve

First, take the haddock and place it into a bowl.

Squeeze in the lime juice, the olive oil and a sprinkle of Maldon sea salt. 

Leave for 2 minutes and then taste for seasoning adding more salt or lime juice as required.

Next spoon the fish into a bowl topping it with a decent amount of salsa and finally finishing it with radish and sprouting pak choi leaves.


Prep time: 45 minutes

Cook time: 2 minutes

Serves: 4

  • 300g Line caught haddock

  • 1 Lime

  • 30g Extra virgin olive oil

  • 1 Large red chilli

  • 1 Mango

  • Small bunch of coriander

  • 1 Large red onion

  • 3 radishes

  • Maldon sea salt

  • Small bunch of sprouting Pak Choi