Raw Mango and Palm Heart Salad
Ingredients :
Raw Mangoes - 2
Palm Hearts - 250 g
Blue marlene - 200 g
Chopped parsley and chopped celery - 20 gms
Lemon juice - 5 ml
Vinegar - 1 tsp
Mustard - 2 g
Sour cream - 50 ml
Vegetable Oil - 25 ml
Salt and Pepper to taste
Cherry Tomato - 20 g
Method :
Make paper thin slices of frozen blue marlene to resemble carpaccio.
Marinade with lemon juice, vinegar, mustard oil, salt, pepper for three hours, so that the fish cooks in the acid.
Finely slice palm hearts and raw mango.
Mix in chopped parsley and celery salt and sour cream.
Place it over a plate and lightly top it with the marinated fish.
Garnish with quarters of cherry tomato and some sour cream.
Source : DNA
