Mango Ceviche
This recipe outlines a refreshing mango ceviche, featuring diced mangos, yellow onion, red and green bell peppers, minced jalapeños, and fresh cilantro, all brightened by fresh lime juice. It's a vibrant, quick-to-prepare dish, perfect as a light appetizer or a fresh side, emphasizing a balance of sweet, savory, and spicy notes.
Equipment
- 1 Chef's knife Essential for precise dicing and mincing
- 1 Cutting Board For safe and efficient preparation of ingredients
- 1 Large Mixing Bowl To combine and marinate the ceviche
- 1 Citrus Juicer For extracting fresh lime juice efficiently
- 1 Spatula or Spoon For gentle mixing
Ingredients
Main
- 3 mangos - peeled seeded, and diced
- 1 yellow onion diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 3 jalapeno peppers minced
- 0.5 bunch fresh cilantro minced
- 2 limes juiced (with pulp)
Instructions
- Prepare mangos by peeling, seeding, and dicing them into consistent pieces.
- Dice the yellow onion, green bell pepper, and red bell pepper into small, uniform cubes.
- Mince the jalapeño peppers finely; adjust quantity to control heat.
- Mince the fresh cilantro.
- In a large bowl, combine the diced mangos, yellow onion, green bell pepper, and red bell pepper.
- Add the minced jalapeño peppers and minced cilantro to the bowl.
- Juice the two limes, ensuring to include the pulp, and pour the fresh lime juice over the mixture.
- Gently toss all ingredients together until they are evenly coated with the lime juice.
- Cover the bowl and refrigerate for a minimum of 60 minutes to allow flavors to fully meld and the ceviche to chill.
- Serve the chilled mango ceviche.
Notes
Ensure mangos are ripe but firm enough to hold their shape when diced. Uniform dicing of all vegetables is key for an appealing presentation and consistent bite. Adjust the amount of jalapeño to your desired heat level; remove seeds and membranes for less spice. Allowing the ceviche to chill for at least 60 minutes is crucial for the flavors to meld and the acidity to subtly 'cook' the ingredients. However, avoid over-marinating, as the acid can break down the mango and vegetables too much. The inclusion of lime pulp adds a lovely textural element and concentrated citrus burst.