Authentic Mexico · Fish & Meat

Tropical Mango Ceviche

Name: Tropical Mango Ceviche
Yield: Serves 6-8
Ingredients: 3 tablespoons orange juice; Juice of 5 to 6 limes; ¼ cup coconut milk; 1 tablespoon salt; 2 pounds whitefish filets, cut into bite sized pieces; 1 medium red onion, chopped fine; 1 red pepper, chopped fine; 1 red jalapeno, deseeded and chopped fine; 1 medium mango (semi ripe) chopped bite size; ½ cup fresh cilantro leaves, chopped fine; 2 medium avocadoes, sliced

This tropical version of Mexico’s authentic lime laden fish dish, incorporates coconut milk and fresh mangoes.

Serves 6-8

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Ingredients

3 tablespoons orange juice
Juice of 5 to 6 limes
¼ cup coconut milk
1 tablespoon salt
2 pounds whitefish filets, cut into bite sized pieces
1 medium red onion, chopped fine
1 red pepper, chopped fine
1 red jalapeno, deseeded and chopped fine
1 medium mango (semi ripe) chopped bite size
½ cup fresh cilantro leaves, chopped fine
2 medium avocadoes, sliced

Method

Mix together the orange juice, lime juice, coconut milk and salt. Combine the fish, onion, red pepper, jalapeño, mango and cilantro in a shallow bowl and mix well. Pour the lime juice mixture over it and gently mix. Refrigerate for 2 hours. Serve with avocado slices layered over the top.

Tropical Mango Ceviche

Ingredients

Method

More mango inspiration.

Shrimp, Corn & Zucchini Stuffed Poblanos with Tomatillo Sauce

(Quick) Mango Pork Carnitas

Pozole Verde Con Mango