Mango Ceviche

Ceviche is a Peruvian dish that is usually made with rocoto peppers. Since rocoto peppers are difficult to obtain outside of Peru, jalapeno peppers are an adequate substitute. Excellent as dip for tortilla chips. Excellent served in any option with blackened fish (i.e. ahi tuna), blackened chicken, or char-grilled steak.

Original recipe makes 6 servings

Ingredients

3 mangos – peeled, seeded, and diced
1 yellow onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
3 jalapeno peppers, minced
1/2 bunch fresh cilantro, minced
2 limes, juiced (with pulp)

  • PREP

    20 mins

  • READY IN

    1 hr 20 mins

Directions

  1. Mix mangos, onion, green bell pepper, red bell pepper, jalapeno peppers, cilantro, and lime juice together in a bowl.
  2. Cover bowl with plastic wrap and refrigerate until the ceviche is completely chilled, at least 1 hour.

Nutrition

Calories: 80 kcal
Carbohydrates: 20.1 g
Cholesterol: 0 mg
Fat: 0.4 g
Fiber: 3.1 g
Protein: 1.4 g
Sodium: 7 mg

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