Summery Recipe: Fish Carpaccio with Mango and Avocado
Summer Recommendation from Our SAL de IBIZA Chef Clemens:
On hot days, we crave lightness, freshness, and flavor in our meals.
How about a fish carpaccio with mango and avocado?
It’s quick to prepare – and thanks to the combination of fruit, fish, and the SAL de IBIZA Molino Pimienta Verde y Limón mix, it’s fresh, light, and just a little different.
Ingredients (for 2–4 people):
200 g fresh fish fillet (e.g., tuna, salmon, or sea bream – depending on your preference)
One small, ripe mango (not too soft)
One ripe avocado
A handful of arugula
Juice of one lemon
Good olive oil
Freshly ground SAL de IBIZA green pepper and lemon mix
Preparation:
The key to this recipe is the quality of the fish. It should be very fresh and easy to slice into fine, thin pieces – ideally with a sharp knife or slightly frozen for easier cutting.
Arrange the fish slices flat on a plate or serving dish. Peel and dice the mango and avocado, then distribute evenly over the fish. A splash of lemon juice adds freshness and ties the flavors together.
For seasoning, the freshly ground Pimienta Verde y Limón mix from SAL de IBIZA is ideal. Its citrusy, spicy notes give the dish a fine Mediterranean heat. Drizzle a little olive oil on top – done.
Finally, sprinkle with fresh arugula (or cress as an alternative) – it not only adds a summery, colorful touch but also rounds out the flavors.
Clemens’ Tip:
“I love it pure, but if you like, you can spice up the carpaccio with a little chili oil or fresh coriander. Definitely: a chilled white wine – and my favorite summer dish is ready in just 15 minutes.”
Editorial Note:
With our limited edition grinder mix, this dish brings the true Ibiza feeling to the table: light, healthy, elegant, and beautiful to look at. Perfect for anyone dreaming of our favorite island – without spending hours in the kitchen.
