Fish and Mango Ceviche

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INGREDIENTS

  • 1 ½ lb fresh skinless bass or snapper, cut into 1/2-inch cubes
  • 2 teaspoons kosher salt
  • 1/4 teaspoon black pepper
  • 1 cup fresh lime juice (about 6 – 7 limes)
  • ½ cup freshly squeezed orange juice (about 1 large orange)
  • 2 teaspoons aji-no-moto (umami seasoning) (optional but highly recommended)
  • 1 medium red onion, finely sliced
  • 1 cup mini sweet peppers, finely diced (about 5 peppers) (I used yellow, orange and red)
  • 2 large ripe mangoes, peeled, pitted, and cut into 1/2-inch cubes
  • 2 – 3 tablespoons fresh cilantro, chopped

INSTRUCTIONS

  • Place the fish in a medium glass bowl. Add salt, pepper and the lime juice over the fish and mix gently to combine. Important note: please keep in mind that the lime juice must cover the fish completely for evenly “cooking”. Cover with plastic wrap and chill in the refrigerator until the fish is white and opaque throughout, about 20 – 25 minutes.

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