There is a bit of mystery when it comes to the origins of ceviche. It can be traced back more than 2000 years and versions of ceviche can be found all over the globe.
The term ceviche describes the process of raw seafood being “cooked” in fresh citrus juice and while lean white fish is often used, ceviche can also be made with shrimp, scallops and crab.
Ceviche takes just a few minutes to bring together and as long as you have fresh seafood, limes, fruits and veggies, you can make this beautifully flavorful dish right in your own kitchen.
Let’s get started…
Begin by preparing your seafood.
This week, my beautiful friend Nicole gave me some freshly caught atlantic bonito and it is a fabulous choice for ceviche. I am by no means a fish filleting expert, but I do know that bonito has a bloodline that needs to be removed, along with any skin, scales or rib bones.
Once you have the beautiful tender filets left, slice them into bite sized pieces and add them into a large bowl.
Now that the fish is prepared, start prepping your fruits and veggies.
Thinly sliced about a half of a small red onion and finely minced a large garlic clove and add them in with the fish.
Dice a cup of cucumber, tomatoes and mango and toss them in too.
Finely mince a small jalapeño, chop up some fresh cilantro and grab some fresh juicy limes…
Squeeze 3/4 cup of fresh lime juice over the bowl and give everything a good mix. Add a big pinch of sea salt and black pepper and cover the bowl.
Chill the ceviche for between 30 minutes and 2 hours before serving.
A few notes about ceviche…
-
- In my opinion, ceviche chilled for 30-45 minutes will give you the best result. You can make it up to 2 hours in advance, but any longer than this and the citrus will begin to degrade the texture of your seafood
- If preparing your own seafood sounds overwhelming or you simply don’t feel like tackling that job, ask your fish monger to prep it for you!
- Don’t love seafood or are you vegan, but still want to enjoy the beautiful flavors of ceviche, consider swapping out the seafood for diced some hearts of palm or firm tofu.
The flavors of ceviche are synonymous with summertime. Light, fresh, citrusy and full of umami. This particular ceviche has the added layers of sweetness from the mango and just the right amount of heat from the jalapeño. You can always adjust the level of heat you prefer by using half of a jalapeño for just a hint of warmth or by doubling the amount for a bolder spice level.
The next time you find yourself with some fresh seafood on hand, you’ll have to make this spicy mango ceviche! You are going to love it!
Spicy Mango Ceviche
Ingredients
- 1/2 of a small red onion, thinly sliced
- 1 clove of garlic, finely minced
- 1 cup of cucumber, finely diced
- 1 cup of cherry or heirloom tomatoes, halved
- 1 cup of fresh mango, diced
- 1 small jalapeño, finely minced
- 1/3 cup of fresh cilantro, finely chopped
- 3/4 cup of freshly squeezed lime juice
- 1 pound of fresh fish or shrimp, cleaned and diced
- salt and black pepper
- tortilla chips, tostadas or lettuce cups (for serving)
Instructions
- If you do not have access to very fresh fish or shrimp or prefer to cook it prior to serving, bring a medium saucepan of water to a boil
- As soon as the water comes to a boil, turn off the heat and carefully add the fish or shrimp into the hot water
- Let the shrimp poach in the hot water for 3 minutes and then transfer them onto a cutting board using a slotted spoon
- Cut the fresh or poached fish or shrimp into small chunks and place them into a large glass bowl
- Add the remaining ingredients and a big pinch of sea salt and black pepper and mix until everything is evenly distributed
- Cover the bowl tightly with plastic wrap and refrigerate for 30 minutes to 2 hours before serving
- Serve chilled with tortillas, tostadas or lettuce cups
- Enjoy within 4 hours of mixing
Reader Interactions