Fresh and delicious, this Mexican mango and white fish ceviche will add a punch to your next party. It’s an easy, no-cook, make-ahead starter or nibble. Serve with tortilla chips, avocado, lime wedges, and salt to garnish.
Prep Time::15 mins
Additional Time:: 1 hr 40 mins
Total Time:: 1 hr 55 mins
Servings::12
Ingredients
2 pounds white fish, cut into small cubes
4 limes, juiced
½ orange, juiced
1 tablespoon olive oil
1 green chile pepper, chopped
2 mangoes, cut into cubes
5 green onions, chopped
3 tomatoes, seeded and chopped
½ cup chopped fresh cilantro
salt and ground black pepper to taste
Directions
Combine white fish, lime juice, orange juice, olive oil, and chile pepper in a glass or ceramic bowl. Cover with plastic wrap and refrigerate for 90 minutes.
Mix in mangoes and green onions; cover and chill in the refrigerator for 10 minutes more.
Gently fold in tomatoes and cilantro. Season with salt and pepper and serve immediately.