Are you ready to transport your palate to a sun-soaked Mexican beach with just one bite? This incredibly fresh and zesty Fish and Mango Ceviche is not just a recipe—it's a culinary adventure that requires zero cooking time and delivers maximum flavor! Perfect for summer gatherings, light lunches, or when you want to impress your guests with a restaurant-quality dish that looks and tastes like a gourmet masterpiece.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 lb white fish, diced
- 1 ripe mango, diced
- 1/2 red onion, diced
- 1/4 cup cilantro, chopped
- Juice of 3 limes
- 1 jalapeño, minced
- Salt to taste
Instructions
- Begin by preparing all your ingredients. Ensure the white fish is fresh and diced into small, uniform pieces for even marination. The size should be about 1/2 inch cubes.
- Next, peel and dice the ripe mango. The mango should be sweet and firm; avoid overripe mangoes as they can become mushy in the ceviche.
- Dice the red onion finely, ensuring the pieces are small enough to blend well with the other ingredients without overpowering the dish.
- Chop the cilantro leaves, discarding the thicker stems. You want about 1/4 cup of chopped cilantro to add freshness and flavor to the ceviche.
- Minced the jalapeño, removing the seeds if you prefer a milder flavor. The jalapeño adds a nice kick, so adjust the amount according to your heat preference.
- In a large mixing bowl, combine the diced white fish, mango, red onion, cilantro, and minced jalapeño. Gently toss the ingredients together to ensure they are well mixed.
- Squeeze the juice of 3 limes over the mixture. The acidity of the lime juice will "cook" the fish, giving it a firm texture and a refreshing flavor.
- Season the ceviche with salt to taste. Start with a small amount, as you can always add more later. Mix everything gently to combine the flavors.
- Let the ceviche sit for about 10 minutes at room temperature to allow the fish to marinate in the lime juice. This will enhance the flavor and texture.
- Once marinated, taste the ceviche and adjust the seasoning if necessary. You can add more lime juice or salt to suit your preference.
- Serve the ceviche chilled or at room temperature. It can be enjoyed on its own or with tortilla chips for added crunch. Garnish with extra cilantro if desired.
Tips
- Always use the freshest fish possible. Sushi-grade or very fresh white fish like sea bass, tilapia, or halibut works best.
- The key to great ceviche is in the "cooking" process with lime juice. Ensure the fish is completely covered in lime juice for even marination.
- For the best texture, dice all ingredients into uniform, small pieces (about 1/2 inch) to ensure even marinating and a beautiful presentation.
- If you're sensitive to heat, remove the jalapeño seeds. For more kick, keep the seeds in.
- Serve immediately after marinating for the most vibrant flavors and textures. Ceviche is best enjoyed fresh and chilled.
- For a beautiful presentation, use a clear glass bowl or individual serving glasses to showcase the colorful ingredients.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 10g
Protein: 20g
Fat: 4g
Saturated Fat: 1g
Cholesterol: 45mg
