Anti Inflammatory Mango Ceviche
Total time50 min
Prep time20 min
Cook time0 min
4.9(15)
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Learn more →Ingredients
4 servings
For the ceviche
- 1 lb fresh white fish (such as halibut, sea bass, or snapper), skin removed, cut into ½-inch cubes
- ½ cup fresh lime juice (from about 4–5 limes)
- ¼ cup fresh lemon juice (from about 2 lemons)
- 1 ripe mango, peeled and cut into ½-inch cubes
- 1 cup english cucumber, cut into ¼-inch cubes
- ⅓ cup red onion, finely diced
- 1 tsp fresh ginger, finely grated
- ½ tsp fine sea salt, plus more to taste
- ¼ cup fresh cilantro leaves, roughly chopped
- 1 tbsp extra-virgin olive oil
For serving
- 1 avocado, diced (optional)
- plantain chips or sliced cucumber rounds, for serving (optional)
Instructions
- 1
Place the fish cubes in a large glass or ceramic bowl. Pour the lime juice and lemon juice over the fish, making sure all pieces are submerged. Cover and refrigerate for 25–30 minutes, until the fish is opaque throughout with no translucent center remaining when a piece is cut open.
- 2
While the fish cures, combine the mango, cucumber, red onion, ginger, and salt in a separate bowl and toss to mix.
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