Serves 4
20 min
Mango Ceviche
Recipe GLPR6f038e9e8c9c48
A refreshing Peruvian-inspired appetizer that celebrates ripe mango as the centerpiece. Crisp sliced red onion, diced mango, and aromatic cilantro are brightened with fresh lime juice and a touch of heat from limo chile. This vibrant dish requires no cooking—just simple assembly and minimal marinating—making it an ideal light starter for warm weather gatherings.
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Ingredients
1 large red onion, thinly sliced
2 large ripe mangoes, peeled, pitted, and cut into 3/4-inch dice
4 Juice of 4 limes
1/4 teaspoon salt
1 limo chile, seeded and finely chopped
2 sprigs Leaves from 2 cilantro sprigs, finely chopped
Directions
Slice the red onion thinly and place in a medium mixing bowl.
Peel the mangoes, remove the pits, and cut the flesh into 3/4-inch (2 cm) dice. Add to the bowl with the onion.
Squeeze the limes to extract the juice and pour over the mango and onion mixture.
Seed the limo chile and finely chop it. Add to the bowl along with the salt and stir gently to combine.
Finely chop the cilantro leaves and fold into the mixture.
Let the ceviche rest at room temperature for 5 minutes to allow the flavors to meld. Serve immediately as an appetizer.
