Mango Ceviche

    Mango Ceviche


    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.

    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

    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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