This recipe for mango ceviche is prepared with mangoes, lime juice, ketchup, pickled onions, cilantro and hot peppers. Where’s the fish? This is the first thing I was asked when my husband Nicolas and others tasted this ceviche for the first time. However, this ceviche doesn’t have fish. In fact you can make ceviche with just about anything you want: mushrooms, chicken, broccoli, etc. Most ceviches are made with seafood, but there are some exceptions and this is one of them.
I made this mango ceviche recently for a party and I tasted it after mixing all the ingredients together, I thought it wasn’t that great. Nicolas wasn’t too impressed either, so I let it sit for a few minutes while I finalized other dishes. By then some of our friends had arrived, so I figured they could try it, and somehow it tasted much better after it had rested for a while, and everyone liked it, even me. The key is that it needs to rest for at least 30 minutes (an hour is deal) before serving. Also, serving it with crunchy chifles or green plantain chips is a must.
Mango ceviche recipe prepared with mangoes, lime juice, ketchup, pickled onions, cilantro and hot peppers.
- 4 semi ripe firm mangoes
- 3 ripe juicy mangoes
- 1 tsp sugar
- 1/4 cup ketchup
- Juice of 12 limes
- 1-2 hot peppers (red chilies, serranos or habaneros), seeded and sliced finely
- 2 small red onions, sliced very finely
- ½ cup water
- 2 tbs finely chopped cilantro
- 2 tbs sunflower oil
- 1 tbs salt + more to taste
- Green plantain chips or chifles
- Peel and dice the semi-ripe mangoes
- Season the diced mangoes with ½ of the lime juice, ketchup, sugar and hot pepper slices, let rest for a couple of hours.
- Soak the red onions with warm water and 1 tbs of salt for about 10 minutes, rinse and drain.
- Mix the sliced onions and remaining lime juice, let marinate for a couple of hours.
- Remove the pulp from the ripe mangoes and blend with ½ cup of water to make a puree.
- Add the sunflower oil to the marinated onions and add salt to taste.
- Combine the diced mangoes, the mango puree, ½ of the pickled onions and the chopped cilantro in a large bowl. Stir well and let rest for at least 30 minutes in the refrigerator.
- Serve with the remaining pickled onions on the side or a spoonful on top of each individual bowl.
- The mango ceviche also goes well with chifles (thinly sliced deep fried green plantains or green bananas).
Looking for a different type of ceviche?