Mexican Mango and White Fish Ceviche Recipe

Ceviche is a popular dish in Mexican cuisine that features fresh seafood, typically fish or shrimp, marinated in citrus juices.

It is a light and refreshing dish that is perfect for summer gatherings or as a healthy appetizer.

The combination of tangy citrus, sweet mangoes and tender fish creates a burst of flavors that will leave you craving for more.

Let’s dive into the recipe and learn how to make this delicious Mexican Mango and White Fish Ceviche.

Ceviche is a traditional dish from Latin America, particularly popular in Mexico and Peru.

It is made by “cooking” raw seafood in citrus juices, which denatures the proteins and gives the fish a firm, opaque appearance.

Mexican Mango and White Fish Ceviche take this classic dish to the next level by incorporating the sweetness and vibrant colors of ripe mangoes.

The contrasting flavors and textures make it a true culinary delight.

In this article, we will explore a delightful variation of ceviche using Mexican mangoes and white fish.

Ingredients

To prepare Mexican Mango and White Fish Ceviche, you will need the following ingredients:

• 1 pound fresh white fish fillets (such as tilapia or snapper), cut into small cubes
• 2 ripe Mexican mangoes, peeled and diced
• 1 red onion, finely chopped
• 1 jalapeño pepper, seeds removed and finely chopped
• 1 cup freshly squeezed lime juice
• 1/4 cup freshly squeezed orange juice
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste
• Tortilla chips, for serving

Preparation of Mexican Mango and White Fish Ceviche

Preparing the fish

• Start by rinsing the fish fillets under cold water to remove any impurities.
• Pat them dry with paper towels and then cut them into small, bite-sized cubes.
• Make sure to remove any bones or skin.

Marinating the fish

• Place the fish cubes in a non-reactive bowl and pour the lime juice and orange juice over them.
• The citrus juices will “cook” the fish by denaturing the proteins.
• Gently toss the fish to ensure all pieces are coated with the juices.
• Let it marinate in the refrigerator for about 20-30 minutes or until the fish turns opaque and firm.

Preparing the mangoes

• While the fish is marinating, peel the ripe mangoes and dice them into small cubes.
• Make sure to use ripe mangoes for their sweet and juicy flavor.
• Set aside the diced mangoes.

Combining the ingredients

• Once the fish is ready, drain the excess citrus juice from the bowl.
• Add the diced mangoes, finely chopped red onion, and jalapeño pepper to the bowl.
• Gently mix all the ingredients together, ensuring the fish and mangoes are evenly distributed.

Seasoning the ceviche

• Add freshly chopped cilantro to the mixture for an extra burst of freshness and aroma.
• Season with salt and pepper to taste.
• Remember to start with a small amount of seasoning and adjust according to your preference.
• The flavors should be well-balanced, allowing the natural sweetness of the mangoes and the tanginess of the citrus to shine through.

Serving and Presentation

• Mexican Mango and White Fish Ceviche is best enjoyed fresh and chilled. Serve it in individual bowls or glasses for an elegant presentation.
• You can also serve it with a side of crispy tortilla chips, which provide a satisfying crunch and a perfect vessel for scooping up the ceviche.
• Garnish the ceviche with a sprig of fresh cilantro or a slice of lime for added visual appeal.
• The vibrant colors of the mangoes and the fish will make the dish look inviting and appetizing.

Variations and Additional Tips

Shrimp Variation: If you prefer shrimp over white fish, you can substitute the fish with cooked shrimp. Make sure the shrimp are peeled, deveined, and cooked until they turn pink before marinating them in the citrus juices.

Spice it up: If you like your ceviche with a kick, you can add a dash of hot sauce or a pinch of cayenne pepper to the mixture. This will give the dish an extra level of heat and complexity.

Let it marinate: While 20-30 minutes of marinating time is sufficient for the fish to “cook,” you can leave it to marinate for a longer period if you prefer a more intense flavor. Just be mindful that the longer the fish sits in the citrus juices, the firmer it will become.

Freshness is key: To ensure the best taste and texture, use fresh, high-quality ingredients. Opt for ripe mangoes that are slightly soft to the touch and have a fragrant aroma. Similarly, choose fresh white fish fillets from a reputable source.

Mexican Mango and White Fish Ceviche is a delightful dish that brings together the flavors of fresh seafood, tangy citrus and sweet mangoes.

It’s a perfect choice for summer gatherings, light meals, or as an appetizer bursting with vibrant colors and refreshing taste.

With its simplicity and health benefits, this ceviche recipe is sure to impress your family and friends.

So, why not give this recipe a try? It’s a wonderful way to explore the vibrant flavors of Mexican cuisine while enjoying a light and nutritious dish.