Seafood isn’t the only thing that should get the ceviche treatment. The ingredient list isn’t too much different from what you’d see in a mango salsa, but the technique (and resulting texture) certainly is. The mango is cut into large, hearty chunks that can hold their own against the onion (sliced whisper-thin), spicy chiles, a douse of lime juice, and a flutter of cilantro.
Serves 4
INGREDIENTS
- 1 large red onion, thinly sliced
- 2 large ripe mangoes, peeled, pitted, and cut into 3/4-inch (2 cm) dice
- Juice of 4 limes
- 1/4 tsp salt
- 1 limo chile, seeded and finely chopped
- Leaves from 2 cilantro sprigs, finely chopped
DIRECTIONS
- Put the red onion in iced water for 10 minutes while you prepare the other ingredients.
- Place the diced mangoes in a bowl and add half the lime juice and salt. Taste for balance and add more of both if necessary; you don’t want it to taste too sour. Add the chile, then drain the onion and add it along with the cilantro leaves.
- Stir everything gently to combine and then leave in the fridge for 5 minutes to chill and marinate.
- Serve in individual large glasses or bowls.
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