Mango Madness Ceviche
Indulge in the refreshing flavors of Nicaraguan cuisine with this delightful Mango Madness Ceviche recipe. This dish combines the tangy goodness of mangoes with the savory taste of fresh seafood, creating a perfect balance of sweet and savory flavors.
Ingredients
- 1 lb fresh white fish, diced
- 1 cup fresh lime juice
- 1 cup diced ripe mango
- 1/2 cup diced red onion
- 1/4 cup chopped cilantro
- 1 jalapeño, seeded and diced
- Salt to taste
- 1 avocado, diced (for garnish)
- Tortilla chips (for serving)
Instructions
- In a glass or stainless steel bowl, combine the diced fish and lime juice. Make sure the fish is completely submerged in the lime juice. Cover and refrigerate for 15-20 minutes, or until the fish is opaque and "cooked" by the lime juice.
- Once the fish is ready, drain off the excess lime juice. Add the diced mango, red onion, cilantro, and jalapeño to the fish. Gently toss to combine. Season with salt to taste.
- Chill the ceviche for an additional 10-15 minutes to allow the flavors to meld together.
- Before serving, garnish the ceviche with diced avocado. Serve with tortilla chips on the side.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 0 minutes
- Total time:
- 20 minutes
- Cooking method
- No cooking required
Nutritional facts per 1 serving
- Calories
- 180 per serving
- Protein
- 15g
- Carbohydrates
- 25g
- Fat
- 3g
Supplies
Glass or stainless steel bowl Cutting board Sharp knife Measuring cups Measuring spoons
Tools
Refrigerator
Serving suggestions
Serve the Mango Madness Ceviche as a refreshing appetizer for a summer gathering or as a light and flavorful lunch option.
Tips & tricks
For best results, use the freshest ingredients available and adjust the level of spiciness to your preference by adding more or less jalapeño.
Cost
$20