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  • Andy

Mango Ceviche

Updated: Apr 27, 2020


4 red snapper fillets, cut into cubes

3/4 cup lime juice

1 teaspoon fresh oregano, diced

1 teaspoon salt

1 mango diced

1/2 of fresh orange juice

2 tablespoons of garlic vinegar

1 jalapeno diced

1/2 cup water

1/2 cup of diced jicama

1 red onion diced

1 red/orange Italian pepper, sliced into rings

1/4 cup cilantro diced stems removed

1/4 diced green onions

2 teaspoons of fresh mint diced

1 lime juiced


In a large glass bowl place the lime juice, salt, and oregano and stir, next place the fish in the bowl and toss to coat. Set aside for at least an hour.

In a blender place the 1/2 the mango, orange juice, vinegar, water and jalapeno and blend until smooth. Pour sauce into another glass bowl. Now add the remaining ingredients into the bowl and toss to coat. Now drain the fish from the lime juice and add to the bowl with the other ingredients and toss. Let is sit for about 20 minutes before serving. Right before serving, I add the remaining mango.

I plate in small bowls that I line with lettuce and garnish with long slice green onions.

Enjoy cooking

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