Ceviche de Mango
I love me a good ceviche, but sometimes the fish isn’t all that fresh. Here is a refreshing remix – ripe, sweet mango is tossed together with tangy lime juice and thinly sliced red onion. This makes a great appetizer and also a very sweet topping for grilled meats.
You’ll Need:
Serves 4
1 ripe mango, diced
½ red onion, thinly sliced
2 limes, juiced
1 tbsp chopped cilantro
1 small red chili or jalapeño pepper, seeds removed and diced (optional)
Here’s How:
1. To peel the mango, slice off the bottom to make a flat surface. Use a knife or a vegetable peeler to remove the peel, slicing along the sides from top to bottom (you can also use a veggie peeler). Use the core of the mango as a guide to slice off the meat, and cut into small, even cubes.
2. In a bowl, combine the diced mango, sliced onion, the juice of two limes, cilantro and a pinch of salt and pepper. Serve over whole grain crackers or tostones.
Serves 4
1 ripe mango, diced
½ red onion, thinly sliced
2 limes, juiced
1 tbsp chopped cilantro
1 small red chili or jalapeño pepper, seeds removed and diced (optional)
Here’s How:
1. To peel the mango, slice off the bottom to make a flat surface. Use a knife or a vegetable peeler to remove the peel, slicing along the sides from top to bottom (you can also use a veggie peeler). Use the core of the mango as a guide to slice off the meat, and cut into small, even cubes.
2. In a bowl, combine the diced mango, sliced onion, the juice of two limes, cilantro and a pinch of salt and pepper. Serve over whole grain crackers or tostones.
