Ceviche with Mango

Ceviche with Mango

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Serves 4-6 as an appetizer

1 lb halibut (or sea bass, grouper, bay scallops), chopped into bite-size pieces
1/2 cup cherry tomatoes, diced
1/2 red bell pepper, diced
1/2 red onion, diced
1/2 jalapeño, chopped finely*
1/2 cup freshly squeezed lime juice
1/2 cup freshly squeezed orange juice
Sea salt
1 mango, diced
3/4 cup cilantro, chopped

Combine the first seven ingredients in a glass container. Cover and marinate in the refrigerator at least three hours or overnight. Before serving, add sea salt to taste, as well as the mango and cilantro. Garnish with tortilla chips.

Depending on season or availability, the mango can be substituted with papaya, peach, or pear.

*This recipe is rather spicy since we keep in the seeds of the jalapeño. For less heat, remove some or all of the seeds.

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