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Mexican Mango and White Fish Ceviche

4

0 min

Mexican Mango and White Fish Ceviche


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Time

0 min

Serving

12 persons

Calories

148

Rating

4.00★ (7)

Cuisine

Mexican
Author: Victoria Buriak
Fresh and delicious, this Mexican ceviche will add punch to your next party. An easy no-cook, make-ahead starter or nibble. Serve with tortilla chips, avocado, lime wedges, and salt to garnish.

Ingredients

  • white fish, cut into small cubes: 2 pound
  • limes: 4 piece (juiced)
  • orange: 0.5 piece (juiced)
  • olive oil: 1 Tbsp
  • green chili pepper: 1 piece (chopped)
  • mangoes: 2 piece (cut into cubes)
  • green onions: 5 piece (chopped)
  • tomatoes: 3 piece (chopped)
  • fresh cilantro: 0.5 cup (chopped)
  • salt and ground black pepper: (to taste)

Metric Conversion

Stages of cooking

Mexican Mango and White Fish Ceviche Photo 21
Mexican Mango and White Fish Ceviche Photo 32
Mexican Mango and White Fish Ceviche Photo 4 3
  1. Combine white fish, lime juice, orange juice, oil, and chile pepper in a glass or ceramic bowl. Cover with plastic wrap and refrigerate for 90 minutes.
    Mexican Mango and White Fish Ceviche Photo 2
  2. Mix in mangoes and green onions, cover, and chill for 10 minutes more.
    Mexican Mango and White Fish Ceviche Photo 3
  3. Gently fold in tomatoes and cilantro. Season with salt and pepper and serve immediately.
    Mexican Mango and White Fish Ceviche Photo 4

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