Rinse and dry the matie and cut into very small cubes. Cut the green of the young onion into wide rings. Chop the rest and add to the matjes form. Stir in the very finely chopped capers as well. Season the fish tartar with vinegar, oil and cayenne pepper.
Remove the peel from the mango. Cut one half into cubes, the other into wedges. Mix the cubes into the tartar. Evenly distribute the mango slices irregularly on the plate and arrange the matjestatar in between. Garnish with a few coarse onion rings.
As a variation, you can arrange the matjestatar on a toasted slice.
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