Print: Mexican Mango and White Fish Ceviche

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

20 min

Cook

32 min

Servings

Difficulty

Medium

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.
5 Season with salt and pepper and serve immediately.

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/mexican-mango-and-white-fish-ceviche