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.
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 greens onions , chopped
- 3 tomatoes , seeded and chopped
- 0.5 cups chopped fresh cilantro
- salt and ground black pepper to taste
Instructions
-
1
Gather all ingredients.
-
2
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.
-
3
Mix in mangoes and green onions; cover and chill in the refrigerator for 10 minutes more.
-
4
Gently fold in tomatoes and cilantro.
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5
Season with salt and pepper and serve immediately.
Nutrition Facts
Per serving
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