Cello’s Mozambique Ceviche on Toast

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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)

Method:
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)

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