Halloumi Ceviche with Citrus & Chili Oil
Halloumi Ceviche with Citrus & Chili Oil
Ingredients
225g Pissourkotiko Traditional Sheep Halloumi, Charalambides Christis, cut in 1cm cubes
1 Mango, ripe but firm, peeled and diced
1 Lime, zested and juiced
1 Orange, juiced
1 Shallot, finely diced
1 Red Chili, finely sliced
1 tbsp Chili Oil
2 tbsp EVOO, Extra Virgin Olive Oil
1 tbsp Fresh Coriander, finely chopped, plus more to garnish
1 tbsp Fresh Mint, finely chopped
½ Avocado, diced
¼ tsp Sea Salt
¼ tsp freshly ground Black Pepper
Instructions
Place a pan on medium/high heat and brush it lightly with olive oil. Add the halloumi cubes and grill for 1–2’, turning them until lightly marked on all sides. Remove and place in a medium bowl.
Add the lime juice, orange juice, and lime zest to the warm halloumi. Toss gently and allow it to marinate for 10’.
Add the mango, onion, and chili. Drizzle the chili oil and extra virgin olive oil over the mixture and season with the salt and pepper. Mix carefully to combine.
Fold in the coriander and mint. Add the avocado gently at the end to keep the cubes intact.
Allow the ceviche to rest for another 5’ before serving so the flavours blend and the citrus absorbs into the halloumi.
Serve chilled, finished with a final drizzle of chili oil and a few coriander leaves.
