Serves 4
20 min
Mango Ceviche
Recipe GLPRdc39ebec017fc0
A refreshing Peruvian-inspired fruit ceviche featuring ripe mango cubes brightened with fresh lime juice, diced red onion, cilantro, and ají limo chile. This light, vibrant dish showcases the natural sweetness of mango balanced by citric acidity and subtle heat, served chilled as an elegant appetizer or light main course.
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Ingredients
1 large large red onion, thinly sliced
2 large large ripe mangoes, peeled, pitted, and cut into 3/4-inch dice
4 juice of fresh lime juice
¼ tsp salt
1 ají limo chile, seeded and finely chopped
2 tbsp fresh cilantro leaves, finely chopped
Directions
Slice the red onion into thin rounds and set aside in a small bowl.
Peel and pit the mangoes, then cut the flesh into 3/4-inch dice and place in a serving bowl.
Pour the fresh lime juice over the diced mango and gently toss to coat evenly.
Add the sliced red onion, salt, and chopped ají limo to the mango and lime mixture.
Gently fold in the chopped cilantro until all ingredients are evenly distributed.
Chill until ready to serve, or serve immediately for a fresher texture. Taste and adjust salt and lime juice as needed.
