Mango Ceviche

    Recipe Picture:Mango Ceviche
    1

    Mango Ceviche

    (17)
    4hours45min


    15 people made this

    Since this is a raw fish recipe make sure you get the freshest fish available. Serve in a martini glass with a slice of lime on the rim for squeezing.

    Ingredients
    Serves: 6 

    • 750 skinless boneless white fish, cut into 1 cm cubes
    • 1/3 cup (85ml) fresh lime juice
    • 1/4 cup (65ml) fresh lemon juice
    • 1/4 cup (65ml) tequila
    • 3 fresh chillies, seeded and minced
    • 1 mango - peeled, seeded and diced
    • 1 green capsicum, seeded and finely chopped
    • 1/2 cup finely chopped sweet onion
    • 1/2 cup finely chopped red onion
    • 1 mango - peeled, seeded and diced
    • 1/2 bunch chopped fresh coriander
    • 1/4 cup chopped fresh parsley
    • 1 teaspoon salt, or to taste

    Directions
    Preparation:45min  ›  Cook:2hours  ›  Extra time:2hours chilling  ›  Ready in:4hours45min 

    1. Combine cubed fish, lime juice, lemon juice, tequila, minced chilli and 1 diced mango in a non-metallic bowl. Cover and refrigerate for 1 1/2 hours.
    2. After the ceviche has sat for 1 1/2 hours add the green capsicum, sweet onion and red onion. Mix well then recover and refrigerate another 30 minutes.
    3. Fold in the remaining diced mango, coriander and parsley; season to taste with salt before serving.
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    Reviews and Ratings
    Global Ratings:
    (17)

    Reviews in English (13)

    by
    17

    I've had many wonderful ceviches in Central and South America, this recipe is very close. The halibut worked great. I did make some alterations based on the ingredients I had. I replaced the mango with fresh chopped tomatoes, didn't use any parsley used all fresh cilantro, only used red onion and added celery as well as the jalepenos. I used about the same ratio of limes and lemons, slightly more lime juice. Added a little olive oil, no tequila but still may add that, sounds good. Also added a little bit of lite coconut milk, some of the best ceviche I ever had was in Colombia where they added coconut milk, very tasty. Again great recipe, it covers all the basics for a good traditional ceviche. Buen apetito!  -  23 Mar 2010  (Review from Allrecipes USA and Canada)

    by
    13

    The flavors were perfect, but learn from my mistake! I used frozen mango, which tasted fine, but didn't hold its shape and got a bit mushy. Not so appetizing in appearance. Stick with fresh, it will be worth it! Also, we used scallops instead of halibut and loved the results!  -  10 Apr 2009  (Review from Allrecipes USA and Canada)

    by
    10

    Excellent recipe! I did not add the bell peppers, parsly, or tequila but it still tasted fantastic. I subbed diced roma tomatoes and cucumbers. I highly recommend using fresh halibut cheeks instead of regular halibut for this recipe. It will make it very tender. Whole Foods carries them fresh daily.  -  11 Apr 2008  (Review from Allrecipes USA and Canada)

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