Mexican Mango and White Fish Ceviche

Name: Mexican Mango and White Fish Ceviche
Prep time: 15 min
Total time: 15 min
Yield: 12 servings
Ingredients: 2 pounds white fish, cut into small cubes 2 pounds white fish, cut into small cubes; 4 limes, juiced 4 limes, juiced; ½ orange, juiced ½ orange, juiced; 1 tablespoon olive oil 1 tablespoon olive oil; 1 green chile pepper, chopped 1 green chile pepper, chopped; 2 mangoes, cut into cubes 2 mangoes, cut into cubes; 5 green onions, chopped 5 green onions, chopped; 3 tomatoes, seeded and chopped 3 tomatoes, seeded and chopped; ½ cup chopped fresh cilantro, salt and ground black pepper to taste ½ cup chopped fresh cilantro, salt and ground black pepper to taste

Prep: 15 minsCook: 0 mins

Prep

15 mins

Cook

0 mins

Servings

Difficulty

Easy

Gluten-FreeDairy-Free

(0)

Ingredients

Servings:

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

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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