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Tropical Squid Ceviche with Mango, Chilli, Coconut, and Curry Leaf [Part 1]

Serves 2

Disclaimer: This recipe is the intellectual property of Savindri Perera, MasterChef Australia Season 16 semi-finalist, and is being shared with her permission as part of an official collaboration with Knorr.

Squid Ceviche

200g squid tube, cleaned and cut into cubes (2mm x 2mm x 2mm)

Juice and zest of 1 lime

1 tsp salt

2 tbs white vinegar

2 tsp sugar

1 long green chilli

90g ripe mango cut into small cubes (1mmx1mmx1mm)

1 tsp finger lime zest

1. Place the cleaned and cubed squid into a bowl along with the lime zest, lime juice, salt, and vinegar. Mix well and place in the fridge.

2. De-seed the green chilli and cut into thin strips.

3. Place the mango and the sugar into a bowl and mix well. Mix in the green chilli and place in the fridge.