Ceviche de Pescado con Mango
I took my Ceviche de Mango a step further and actually added the fish... delish! Ceviche can be a bit intimidating when, really, it's pretty fool-proof, and probably one of the healthiest meals you can make.
1/2 red onion, thinly sliced
1 pound fresh tilapia fillets, cut into 1” cubes
1 ripe mango, cut into 1” cubes
1 red chili pepper, thinly sliced
½ cup fresh lime juice (about 5 limes)
¼ cup fresh cilantro, chopped
1. Place the sliced onion in a bowl of iced water and soak for at least 10 minutes. Drain, then transfer the onion to a large bowl.
2. Add the tilapia, mango, and chili pepper to the bowl.
3. Use an IMUSA Lime Juicer to extract the juice from 5 limes, or as many needed to make at least ½ cup of lime juice. Add the lime juice to the bowl, and season with salt and pepper. Toss the ingredients together to make sure the tilapia is evenly coated with the lime juice.
4. Refrigerate for at least 20 minutes, tossing occasionally, until the fish is white and done.