Easy Fish and Mango Ceviche
This Easy Fish and Mango Ceviche is the most addictive yet healthy dish that was ever born! It’s tangy, savory, zesty, and sweet, perfect for summer gatherings. Ready in a flash.
Servings 6 servings
Calories 213kcal
Equipment
Ingredients
- 1 ½ lb (680 g) fresh skinless bass or snapper, cut into 1/2-inch cubes
- 2 teaspoons kosher salt
- 1/4 teaspoon black pepper
- 1 cup (240 ml) fresh lime juice (about 6 – 7 limes)
- ½ cup (120 ml) 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.
- After the "cooking" time is over, discard 1/2 of the lime juice from the bowl.
- Mix the orange juice and aji-no-moto, if using, in a small bowl. Add the orange mixture to the fish.
- Add onion, sweet peppers, mango, and cilantro. Stir gently.
- Serve with tostones, plantain chips, tortilla chips, or sweet potato chips, if desired.
Notes
Fish: You can use any semi-firm white-fleshed ocean fish, such as snapper, halibut, sea bass, tilapia, or mahi-mahi.
The aji-no-moto (umami seasoning) is totally optional but highly recommended. This is my brother's secret ingredient to make the BEST ceviche ever. Aji-no-moto can be found in any Asian store or online.
Spicy: If you want to add a little heat to your ceviche, substitute sweet peppers for hot peppers, such as red chilies or serranos.
Store: Ceviche is best when it is served fresh and made the same day of serving, but if you have any leftovers, you can store it in an airtight container for up to 1 day in the refrigerator. Keep in mind that the fish will continue to cook in the lime juice, so the texture will change slightly.
Extra Tips:
Ceviche is surprisingly easy to make. When making it at home, there are just a few key things to keep in mind.
- The most important tip is to use the freshest ingredients you can get.
- The fish must be evenly sized so it "cooks" evenly.
- When "cooking" the fish, please keep in mind that the lime juice must cover the fish completely.
- Make sure not to “overcook” the fish leaving it too long in the lime juice.
Nutrition
Calories: 213kcal