A refreshing Spanish-inspired cocktail ceviche with a dairy-free twist, featuring fresh fish marinated in mango and garlic, served on a bed of lettuce and topped with sautéed mushrooms.
1. Cut the fish into small cubes and place in a bowl. Mix in the minced garlic and diced mango. Cover and refrigerate for 30 minutes. 2. In a pan, sauté the mushrooms until golden brown. 3. Arrange lettuce leaves on a plate. Top with the marinated fish mixture. Garnish with sautéed mushrooms. 4. Serve chilled.
1 fillet of white fish, 2 cloves of garlic (minced), 1 cup of diced mango, 1 cup of sliced mushrooms, Lettuce leaves
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