Cello’s Mozambique Ceviche on Toast

Cello's Mozambique Ceviche on Toast

Last week we showed you how to prepare Cod Fish soup, this week we thought you might want to just relax and have something a little lighter. So, here is a recipe straight from the master himself. This recipe is called Cello’s Mozambique Ceviche on Toast.

You will need:

  • 200g fresh tuna- uncooked, finely chopped
  • 1 tablespoon spring onion- finely chopped
  • 1 tablespoon fresh coriander- finely chopped
  • 1 tablespoon fresh parsley- finely chopped
  • 1 tablespoon fresh basil- finely chopped
  • 1 tablespoon fresh mint- finely chopped
  • Half a teaspoon salt
  • Half a teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • Juice of 1 lemon
  • 1 teaspoon fresh red chilli- finely chopped (optional)

Place all the ingredients in a bowl, mix, serve on toast, crostini or crackers.

Sourced from: Bring The Taste of Mozambique and Beyond To Your Table by Cello Santos (book available for purchase)