Mango Dill Mocktail and Ceviche

Recipe, Food, Styling & Photo: Oliver Schwarzwald

Sounds interesting, and it is.

Surprisingly, mango and dill complement each other extremely well. Exotic fruity mango harmonies find a perfect counterpart in the earthy notes of dill. Coriander and dill, in turn, can be found as a combination in many dressings and marinades. What could be more natural than to combine ceviche, i.e. fish with lots of coriander, with a mango-dill mocktail. A harmonious affair in which all parts complement each other well. The slight sweetness of the cocktail is balanced by the tartness of the ceviche. A great starter. With the drink, you can experiment with the amount of verjus to make the drink a little more acidic. Or for that extra kick, just increase the amount of dill water a little. The drink went down very well with my daughter, 15. That's the beauty of non-alcoholic cocktails, they are something for the whole family.

The Drink:

3 CL Unsweetend Mango Pulp (Asia Shop)

2 Cl Dill Water (Oriental Shop)

1 Cl Verjus

1 CL Cane Syrup

Ice

A little soda to top up.

Put some Ice in the glas. Fill in all ingrediences, stirr and top up with Soda.

Ceviche as a starter for 4 :

1 red onion

salt

250 g cod fillet (without skin)

2 limes

1/2 red chilli pepper

1/2 bunch coriander

1/2 mango as decoration

Peel the onions and slice or slice into very thin rings. Mix 100 ml cold water and 1 tsp salt. Leave the onions to soak in the mixture for about 30 minutes so that they soften and lose some of their sharpness.

Rinse the fish, pat dry and remove the last bones.

Cut the fillet into approx. 1 cm even cubes. Squeeze the limes and measure out approx. 1⁄4 l juice and mix with 1 tsp salt. Marinate the fish in it for approx. 15 minutes.

Clean the chilli, cut lengthwise, remove the seeds, wash and chop. Wash the coriander, shake dry and chop coarsely. Drain the onions. Mix everything into the fish. Garnish with some Mango slice.