Mango Ceviche Recipes

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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.

Provided by Steven Marshall

Categories     Appetizers and Snacks     Tapas

Time 1h20m

Yield 6

Number Of Ingredients 7



Mango Ceviche image

Steps:

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

Nutrition Facts : Calories 80.3 calories, Carbohydrate 20.1 g, Fat 0.4 g, Fiber 3.1 g, Protein 1.4 g, SaturatedFat 0.1 g, Sodium 6.9 mg, Sugar 14.5 g

3 mangos - peeled, seeded, and diced
1 yellow onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
3 jalapeno peppers, minced
½ bunch fresh cilantro, minced
2 limes, juiced (with pulp)

HALIBUT-MANGO CEVICHE

This is a colorful and flavorful recipe for ceviche, with a lot of room for variation. This dish requires fresh ingredients. Serve in a martini glass, with extra lime on the rim for squeezing.

Provided by Vella

Categories     Appetizers and Snacks     Seafood     Ceviche Recipes

Time 2h45m

Yield 6

Number Of Ingredients 13



Halibut-Mango Ceviche image

Steps:

  • Combine cubed halibut, lime juice, lemon juice, tequila, minced jalapeno peppers, and 1 diced mango in a non-metallic bowl. Cover and refrigerate for 1 1/2 hours.
  • After the ceviche has sat for 1 1/2 hours, add the green pepper, sweet onion, and red onion. Mix well, then recover and refrigerate another 30 minutes.
  • Fold in the remaining diced mango, cilantro, and parsley; season to taste with salt before serving.

Nutrition Facts : Calories 216.7 calories, Carbohydrate 18 g, Cholesterol 36.3 mg, Fat 2.9 g, Fiber 2.5 g, Protein 24.8 g, SaturatedFat 0.4 g, Sodium 456 mg, Sugar 12.6 g

1 ½ pounds skinless, boneless halibut, cut into 1/2 inch cubes
⅓ cup fresh lime juice
¼ cup fresh lemon juice
¼ cup tequila
3 jalapeno chile peppers, seeded and minced
1 mango - peeled, seeded and diced
1 green bell pepper, seeded and finely chopped
½ cup finely chopped Vidalia or other sweet onion
½ cup finely chopped red onion
1 mango - peeled, seeded and diced
½ bunch chopped fresh cilantro
¼ cup chopped fresh parsley
1 teaspoon salt, or to taste

SHRIMP AND MANGO CEVICHE

Nothing reminds me of a summer day beachside like fresh ceviche. The shrimp "cooks" in a citrus bath, then gets tossed with a colorful assortment of veggies. The roasted jalapeño adds a smoky heat that makes this dish sing.

Provided by Food Network Kitchen

Categories     appetizer

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 15



Shrimp and Mango Ceviche image

Steps:

  • Stir together the lime juice and orange juice in a medium bowl. Add the shrimp, cover with plastic wrap and refrigerate until the shrimp are firm and opaque, 1 hour to 1 hour 30 minutes.
  • Meanwhile, preheat the broiler. Broil the jalapeño until the skin is blackened all over, 2 to 3 minutes per side. Set aside to cool.
  • Toss together the cilantro, olives, mango, tomatoes, bell peppers, onions and garlic in a large bowl.
  • When the jalapeño is cool, carefully peel away the blackened skin, wiping away any remaining skin with a paper towel. Seed and finely dice the jalapeño and add it to the bowl. Stir in the shrimp, oil and 1/2 cup of the citrus marinade. Mix in the avocado and season with salt and pepper.

1 cup fresh lime juice (8 to 9 limes)
Juice of 1 orange
1 pound jumbo shrimp, peeled, deveined and cut into 1/4-inch dice
1 jalapeño
1/4 cup fresh cilantro, chopped
1/4 cup green olives, chopped
1 mango, diced
1 tomato, diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/2 small red onion, diced
2 cloves garlic, grated
1/3 cup olive oil
1 avocado, diced
Kosher salt and freshly ground black pepper

MANGO SALMON CEVICHE

Ceviche is a dish where raw fish marinates in citrus or acid which causes the fish to cure and turn opaque all while taking on the flavor of the marinade. In this recipe, the salmon is cured in lime juice and then tossed with mango, avocado and green apple for a refreshing and flavorful bite.

Provided by Food Network Kitchen

Categories     appetizer

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 12



Mango Salmon Ceviche image

Steps:

  • Combine the salmon and lime juice in a large bowl, making sure the salmon is fully submerged (add more lime juice if necessary to cover). Cover with plastic wrap and refrigerate 6 to 8 hours.
  • Combine the cilantro, vinegar, sugar and 2 teaspoons salt in another large bowl. Drain the salmon, reserving 1/4 cup of the lime juice. Add the salmon and reserved lime juice to the cilantro mixture and toss; season with pepper. Cover and refrigerate, at least 1 hour or overnight.
  • Just before serving, peel and dice the mango and avocado and dice the apple; fold into the ceviche. Drizzle with the sesame oil and sprinkle with the sesame seeds. Serve with tortilla chips.

1 pound skinless wild Pacific salmon, cut into 1/2-inch pieces
1 1/2 cups fresh lime juice (from about 12 limes), plus more if needed
2 tablespoons finely chopped fresh cilantro
2 tablespoons rice vinegar
1 teaspoon sugar
Kosher salt and freshly ground pepper
1 mango
1 avocado
1 tart green apple
1 teaspoon toasted sesame oil
1 teaspoon toasted sesame seeds
Tortilla chips, for serving

MEXICAN MANGO AND WHITE FISH CEVICHE

Fresh and delicious, this Mexican ceviche will add punch to your next party. An easy no-cook, make-ahead starter or nibble. Serve with tortilla chips, avocado, lime wedges, and salt to garnish.

Provided by gem

Categories     Appetizers and Snacks     Seafood     Ceviche Recipes

Time 1h55m

Yield 12

Number Of Ingredients 10



Mexican Mango and White Fish Ceviche image

Steps:

  • Combine white fish, lime juice, orange juice, oil, and chile pepper in a glass or ceramic bowl. Cover with plastic wrap and refrigerate for 90 minutes.
  • Mix in mangoes and green onions, cover, and chill for 10 minutes more.
  • Gently fold in tomatoes and cilantro. Season with salt and pepper and serve immediately.

Nutrition Facts : Calories 148.2 calories, Carbohydrate 9.8 g, Cholesterol 45.4 mg, Fat 5.8 g, Fiber 2 g, Protein 15.4 g, SaturatedFat 0.9 g, Sodium 56.5 mg, Sugar 6.1 g

2 pounds white fish, cut into small cubes
4 limes, juiced
½ orange, juiced
1 tablespoon olive oil
1 green chile pepper, chopped
2 mangoes, cut into cubes
5 green onions, chopped
3 tomatoes, seeded and chopped
½ cup chopped fresh cilantro
salt and ground black pepper to taste

MANGO CEVICHE

Provided by Florence Fabricant

Categories     appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 8



Mango Ceviche image

Steps:

  • Cut the flounder into 1 1/2-inch squares. Place in a glass, ceramic or stainless bowl, mix with the juice of 3 of the limes, cover and refrigerate overnight, mixing once, to marinate.
  • Shortly before serving, remove the fish from the lime juice with a slotted spoon, draining well, and place the pieces in a shallow serving bowl. The fish should be white and opaque. Discard the liquid.
  • Mix the fish with the juice of the remaining lime, the jalapeno pepper, scallion and coriander. Gently fold in the mango and avocado. Season with salt and pepper and serve immediately, or cover and refrigerate again and serve within 30 minutes.

Nutrition Facts : @context http, Calories 265, UnsaturatedFat 9 grams, Carbohydrate 20 grams, Fat 13 grams, Fiber 7 grams, Protein 21 grams, SaturatedFat 2 grams, Sodium 760 milligrams, Sugar 9 grams, TransFat 0 grams

2 pounds flounder fillets
Juice of four limes
1 jalapeno pepper, cored, seeded and minced
1/4 cup chopped scallion
1/4 cup chopped fresh coriander
1 ripe mango, peeled and diced
2 ripe Haas avocados, peeled and diced
Salt and freshly ground pepper

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