Mango ceviche

Name: Mango ceviche
Prep time: 25 min
Total time: 55 min
Yield: 4 people
Ingredients: 1 red onion; 5-6 mangoes; ~10 limes; 1 cup of freshly squeezed juice; 2-3 habaneros and/or red fresno chilies; 1-2 tablespoons of avocado oil - optional; ½ bunch of cilantro; salt to taste; Patacones or tostones; Chifles; Popcorn; tortilla chips; Additional red pickled onions; avocado

User Reviews

4.8

219 reviews

Excellent

Prep Time
25 mins
Additional Time
30 mins
Total Time
55 mins
Servings
4 people
Course
Appetizer, Snacks
Cuisine
South American, American, Ecuadorian

Mango ceviche

Iris Warren

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Mango ceviche recipe prepared with fresh mango, onions, lime juice, orange juice, habanero and/or fresno red chili peppers, cilantro, salt.

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Ingredients

Servings

1 red onion thinly sliced
5-6 mangoes can use all ripe (but firm) mangos or a mix of ripe and greenish ones for a contrast of flavors/texture
~10 limes
1 cup of freshly squeezed juice from about 3 large oranges
2-3 habaneros and/or red fresno chilies seeds and veins removed for habaneros – adjust to your preference
1-2 tablespoons of avocado oil - optional
½ bunch of cilantro about ~2-3 tablespoons of finely chopped cilantro
salt to taste

Garnish ideas for the mango ceviche, choose your favorite(s):

Patacones or tostones
Chifles
Popcorn
tortilla chips
Additional red pickled onions cebollas encurtidas
avocado

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Instructions

Sprinkle the red onion slices with salt and soak in cold water for about 10 minutes, rinse and drain.
Peel and dice the mangos. Reserve a few pieces (about ¼ of a mango or less) to blend.
Place the diced mangos, the red onions, a little bit of chopped cilantro, and a pinch of salt in large bowl. Add the juice from 2-3 limes, mix and let rest while you make the habanero orange juice.
In a blender, combine the rest of the lime juice, 1 cup of orange juice, the reserved mango chunks, the habaneros/red chilies, salt + optional oil. Blend until you a smooth juice or sauce.
If your blender has the ability to completely liquify all the ingredients then you can use the sauce as is. If you prefer it completely smooth or there are small chunks (of hot pepper) that didn’t fully blend then I recommend straining the sauce.
Pour the orange, lime, mango, habanero sauce over the diced mangos and onions. Add the rest of the chopped cilantro.
Mix well. Taste and adjust salt if needed. For the best flavor let it marinate for at least 30 minutes in the fridge before serving.
Serve the mango ceviche with green plantains chips, either patacones (thick double fried green plantains) or thinly sliced chifles. Other sides/garnishes that you could serve include tortilla chips, popcorn, avocado, pickled red onions.

Notes

For a non-spicy version omit the hot peppers, or serve them diced on the side for those who wish to add them. Another suggestion is to split the mango ceviche into 2 bowls, make one spicy and one without any hot peppers. Another tropical variation for this mango ceviche would be to use passion fruit instead of the orange juice.