Croaker and Mango Ceviche on a bed of Quinoa

Croaker and Mango Ceviche on a bed of Quinoa

A fresh, light suggestion, full of color and flavor, to accompany with Esporão Reserva white 2022.

Ingredients (Serves 2)

  • 350 gr croaker, with skin and bones removed
  • ½ ripe mango, cubed
  • ½ red onion, sliced
  • 4 radishes, sliced
  • Juice from 2 limes
  • Juice from ½ lemon
  • Salt to taste
  • 2 tbsp Esporão organic olive oil
  • 6 tbsp cooked quinoa
  • Fresh cilantro to taste
  • Finely chopped chili pepper to taste


Cut the fish into cubes measuring around 1.5 cm. Drizzle with the lime and lemon juice, season with a little salt and leave to marinate for 15 minutes in the refrigerator. Add the cubed mango, the sliced onion and radish, and toss. On a dish, serve the cooked quinoa, the fish mixture and drizzle with the dressing (tiger’s milk). Sprinkle with chopped cilantro and chili pepper to taste. Drizzle with a dash of olive oil and serve chilled.

Bon Appétit!