A refreshing Spanish-inspired cocktail ceviche with a dairy-free twist, featuring fresh fish marinated in mango and garlic, served on a bed of lettuce and topped with sautéed mushrooms.
1. Cut the fish into small cubes and place in a bowl. Mix in the minced garlic and diced mango. Cover and refrigerate for 30 minutes. 2. In a pan, sauté the mushrooms until golden brown. 3. Arrange lettuce leaves on a plate. Top with the marinated fish mixture. Garnish with sautéed mushrooms. 4. Serve chilled.
1 fillet of white fish, 2 cloves of garlic (minced), 1 cup of diced mango, 1 cup of sliced mushrooms, Lettuce leaves
0
1
Make this Recipe publicly accessible to everyone on cookAIfood.
Download this Recipe as a printable PDF file.
Warning: This action cannot be undone. Are you sure you want to remove this Recipe?
Note: If this Recipe was published using free credits, it will remain publicly accessible even after removal from your account.
Generate additional images for your recipe using the options below. Once generated, images will appear on the right. Hover over any image to set it as cover, download, or remove it.
Select the quality: