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Mexican Mango and White Fish Ceviche
Prep
15 mins
Cook
0 mins
Servings
12
Difficulty
Easy
This is one of my favorite summer dishes to make because it comes together in just fifteen minutes with zero cooking required. Fresh white fish gets "cooked" in bright lime and orange juice, then tossed with sweet mango, crisp vegetables, and aromatic cilantro for a refreshing ceviche that tastes like a vacation on a plate. Mangoes are packed with vitamin C and fiber, making this not just delicious but genuinely good for you. The beauty of this recipe is its simplicity and how forgiving it is with exact measurements, so you can adjust the spice level and sweetness to your taste. Whether you're hosting a casual dinner or need an impressive dish that won't keep you stuck in the kitchen, this Mexican ceviche delivers every single time.
Ella x
Ingredients
- 22 pounds white fish, cut into small cubes
- 44 limes, juiced
- ½ orange, juiced½ orange, juiced
- 11 tablespoon olive oil
- 11 green chile pepper, chopped
- 22 mangoes, cut into cubes
- 55 green onions, chopped
- 33 tomatoes, seeded and chopped
- ½ cup chopped fresh cilantro, salt and ground black pepper to taste½ cup chopped fresh cilantro, salt and ground black pepper to taste
Detail level
Instructions
- 1
Combine white fish, lime juice, orange juice, oil, and chile pepper in a glass or ceramic bowl. Cover with plastic wrap and refrigerate for 90 minutes.
- 2
Mix in mangoes and green onions, cover, and chill for 10 minutes more.
- 3
Gently fold in tomatoes and cilantro. Season with salt and pepper and serve immediately.
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