Where’s the fish? This is the first thing I was asked when Nicolas and others tasted this ceviche for the first time, but 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 ceviche recently and I tasted it after mixing all the ingredients together, I thought it was terrible, 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, somehow it tasted much better after it had rested for a while, and everyone liked it, even me.
4 semi ripe firm mangoes
3 ripe juicy mangoes
1 tsp sugar
1/3 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
- 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, let rest for about 30 minutes and serve with remaining pickled onions on the side or a spoonful on top of each individual bowl. Serve with chifles (thinly sliced deep fried green plantains or green bananas).
Looking for a different type of ceviche?