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Spicy Mango Ceviche

A fresh, citrusy ceviche full of cucumber, tomatoes, red onions, sweet mangos and jalapeños for just the right amount of heat.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: Latin

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