Ceviche is a popular dish that originates from the coastal regions of Latin America, particularly Peru. It is traditionally made with fresh, raw fish marinated in citrus juices, such as lemon or lime, which “cook” the fish through a process called denaturation. This refreshing dish is often seasoned with onions, cilantro, and chili peppers, creating a vibrant and tangy flavor profile. What makes ceviche so great is its combination of simplicity and complexity. It’s a light and healthy dish that can be prepared quickly, yet it offers a rich and satisfying taste experience. The fresh ingredients and bright, zesty flavors make it a perfect appetizer or main course, especially during warm weather. Adding mango to ceviche brings an additional layer of flavor and texture. The mango’s sweetness balances the citrus’s acidity and the chilies’ heat, creating a harmonious blend of tastes. Mango also adds a tropical twist and a refreshing quality to the ceviche, making it even more appealing and delightful to the palate. This fusion of sweet and savory elements enhances the dining experience, making mango ceviche a standout dish.
Why is this the best recipe?
Fresh and Vibrant Flavors: The combination of fresh raw salmon and tuna with the sweetness of mango creates a delightful contrast. The acidity from the lemon juice balances the flavors, making every bite refreshing and vibrant. Textural Harmony: This recipe offers a pleasing mix of textures. The tender fish, juicy mango, crunchy shallots, and cherry tomatoes provide a satisfying mouthfeel that makes the ceviche enjoyable and exciting. Nutritionally Rich: Packed with high-quality proteins from the salmon and tuna, along with vitamins and antioxidants from the mango, cherry tomatoes, and cilantro, this ceviche is not only delicious but also a healthy choice. Quick and Easy to Prepare: This recipe is straightforward and requires minimal cooking time, making it perfect for a quick meal or appetizer. The marinating process is short, allowing you to enjoy a gourmet dish without long preparation times.
Ingredients and substitutes
Fresh Raw Salmon and Tuna: Provide a rich, tender texture and delicate flavor. You can also use Sushi-grade halibut, snapper, cooked shrimp, or scallops. Mango: Adds sweetness and a tropical twist, balancing the citrus acidity. For a different kind of sweetness, you can also try pineapple or peach. Lemon Juice: The acidity “cooks” the fish, providing a tangy flavor. Lime juice, or a combination of orange and lime juice, provides a wonderful twist. Mirin: Adds a touch of sweetness and depth to the marinade. Alternatively, you can try a mix of rice vinegar with a bit of sugar or a splash of white wine or sake with a pinch of sugar. Shallots: Provide a mild, sweet onion flavor, adding complexity to the dish. But try red onion or scallions instead, too. Red Chillies: Add heat and a bit of spiciness. Try bell peppers for a milder flavor or jalapeños for a different type of heat. Cherry Tomatoes: Add juiciness and a slight tang to the ceviche. You can also use regular tomatoes, deseeded and chopped. Alternatively, you can also omit the tomatoes completely. Cilantro: Provides a fresh, herbal note that complements the fish and mango. Parsley or basil are great alternatives, too.
Step-by-step: Mango Ceviche
Prepare the Fish: Ensure the salmon and tuna are very fresh and of sushi-grade quality. Dice the salmon and tuna into small, bite-sized pieces. Add the Marinade: Combine the diced salmon and tuna in a large mixing bowl. Pour the lemon juice and mirin over. Season with salt and pepper. Mix well. Marinate: Cover the bowl with plastic wrap and refrigerate for at least 15-20 minutes. This allows the citrus juices to slightly “cook” the fish and meld the flavors together. Mix the Ceviche: Next, add the chopped shallots, deseeded and chopped cherry tomatoes, cilantro, and chopped red chilies. Finally, add the chopped mango and combine gently. Serve: Serve the ceviche chilled, either on its own or with tortilla chips, lettuce cups, or as a topping for tostadas.
Tips for Success
Use Fresh, High-Quality Ingredients: Ensure the salmon and tuna are sushi-grade and fresh. Fresh ingredients are critical to the best flavor and texture. Properly Dice the Ingredients: Cut the fish, mango, and other ingredients into uniform, bite-sized pieces. This ensures an even mix and consistent flavor in every bite. Balance the Acidity: Adjust the amount of lemon juice to your taste. The acidity should be enough to “cook” the fish but not overpower the other flavors. If it’s too tart, add a bit more mirin or a pinch of sugar. Marinate with Care: Let the ceviche marinate for at least 15-20 minutes in the refrigerator. This time allows the flavors to meld and the fish to slightly “cook” from the lemon juice. Control the Heat: Adjust the number of red chilies based on your heat preference. If you’re sensitive to spice, start with a small amount and add more if needed. Serve Chilled: Serve the ceviche well-chilled for the best taste and texture. It can be served on its own, with tortilla chips, lettuce cups, or on tostadas. Taste and Adjust: Before serving, taste the ceviche and adjust the seasoning as needed. A little more salt, pepper, or citrus juice can make a big difference. Add Fresh Herbs at the End: Mix in the cilantro just before serving to keep its flavor bright and fresh. Consider Adding Avocado: For extra creaminess and richness, diced avocado makes a great addition to the ceviche. Food Safety: Always keep the ceviche refrigerated and consume it within a few hours of preparation. Raw fish can spoil quickly, so it’s important to handle it safely.
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Frequently asked questions
Creative variations
Tropical Ceviche: Add diced pineapple and coconut milk to the mix. This adds a tropical flair and creamy texture. Spicy Mango Ceviche: For an extra spicy kick, add finely chopped habanero peppers. Balance the heat with a bit more mango or diced avocado. Asian-Inspired Ceviche: Use soy sauce instead of salt, add grated ginger, and sprinkle with sesame seeds. Garnish with nori strips for an extra Asian touch. Avocado and Mango Ceviche: Add diced avocado for a creamy texture. The avocado pairs well with the tangy and sweet flavors of the ceviche. Berry Mango Ceviche: For a unique twist, add diced strawberries or blueberries. The berries add a burst of sweetness and color. Cucumber and Melon Ceviche: For a refreshing and hydrating twist, add diced cucumber and cantaloupe. These ingredients add a cooling effect to the ceviche.
Creative Ways to Serve Mango Ceviche
On Tortilla Chips: Serve the ceviche on crispy tortilla chips for a crunchy and flavorful bite-sized appetizer. In Lettuce Cups: Use crisp lettuce leaves as cups for a refreshing and low-carb serving option. With Plantain Chips: Pair the ceviche with crunchy plantain chips for a tropical twist. In Avocado Halves: Spoon the ceviche into halved avocados for a creamy and elegant presentation. On Tostadas: Top crunchy tostadas with a generous portion of ceviche for a satisfying meal. In Martini Glasses: Serve the ceviche in martini glasses for a chic and sophisticated appetizer at parties.
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