Mango and Avocado Ceviche

Puka Plantain Recipes

Mango and Avocado Ceviche

When mangoes are in season and plentiful, it’s hard to resist making mango ceviche. This particular recipe combines white fish, in a lime marinade and mango, which makes for a perfectly balanced ceviche that’s fresh, flavorful and healthy.

. ★★★★★ 5

PREP TIME

10 minutes

COOK TIME

n/a

TOTAL TIME

10 minutes

INGREDIENTS

1 pound fresh white fish cut into small cubes
1/2 cup red onion finely diced
1 cup fresh lime juice (approx. 6 – 7 large limes)
1 large firm mango, peeled, pitted and cut into 1/2 inch cubes
2 jalapeño peppers very finely diced
1 medium avocado cut into 1/2-inch cubes
1/4 cup fresh cilantro finely chopped
2 teaspoons kosher salt
3/4 teaspoons black pepper

INSTRUCTIONS

Place the fish, red onion and lime juice in a medium glass or plastic bowl. Toss with lime juice.
Cover and refrigerate for a minimum of 2 hours. Note: The lime juice must cover the fish completely.
Once the texture of the fish has turned opaque, add the remaining ingredients and gently mix to combine. Mix delicately so that the fish will continue to hold its shape.
Divide the ceviche into small bowls (or empty avocado shells) and serve immediately.
Serve cold with a generous amount of Puka plantain strips.

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