Mango ceviche
User Reviews
4.8
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Prep Time
25 mins
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Additional Time
30 mins
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Total Time
55 mins
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Servings
4 people
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Cuisine
South American, American, Ecuadorian
Mango ceviche
Description
Mango ceviche begins by soaking thinly sliced red onions in salted cold water to mellow their sharpness. Diced ripe or slightly green mangoes are combined with the drained onions, chopped cilantro, and a pinch of salt. This mixture is then set aside while a sauce is prepared by blending reserved mango pieces with lime juice, freshly squeezed orange juice, habanero peppers, salt, and optionally avocado oil. The sauce can be strained for smoothness depending on texture preference.
The citrus and habanero sauce imparts a tangy, slightly sweet heat that complements the natural sweetness and firmness of the mango pieces. The overall dish is a mixture of tender, juicy mango softened slightly by the marinade and the crisp, sharp notes from the onion and cilantro.
Traditionally, this ceviche pairs well with crunchy accompaniments such as fried green plantains, plantain chips, tortilla chips, or even popcorn. Picking spicy or non-spicy versions is possible by adjusting or omitting the hot peppers. Variations include using passion fruit juice instead of orange to diversify flavor.
This ceviche offers a refreshing, tropical alternative to classic seafood ceviche and can serve as a light starter or side dish particularly appreciated in warm weather.
Ingredients
- 1 red onion thinly sliced
- 5-6 Mango can use all ripe (but firm) mangos or a mix of ripe and greenish ones for a contrast of flavors/texture
- lime approximately 10
- 1 cup of freshly squeezed juice from about 3 large oranges
- 2-3 habanero pepper seeds and veins removed for habaneros - adjust to your preference, or red Fresno chili
- 1-2 tablespoons avocado oil optional
- ½ cilantro about ~2-3 tablespoons of finely chopped cilantro, bunch
- salt to taste
Garnish ideas for the mango ceviche, choose your favorite(s):
- Fried green plantains aka patacones or tostones
- Green plantain chips aka chifles
- Popcorn
- tortilla chips
- Pickled red onion cebollas encurtidas, additional
- avocado
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 milder version, omit the habanero peppers or serve them diced on the side to control spiciness.
- You can split the batch into spicy and non-spicy portions by leaving out peppers in one bowl.
- Use passion fruit juice instead of orange juice for a tropical variation changing the flavor profile.
User Reviews
Overall Rating
4.8
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