Mango Ceviche

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Ceviche is a Peruvian dish that is usually made with rocoto peppers. Since rocoto peppers are difficult to obtain outside of Peru, jalapeno peppers are an adequate substitute. Excellent as dip for tortilla chips. Excellent served in any option with blackened fish (i.e. ahi tuna), blackened chicken, or char-grilled steak.

Submitted by Steven Marshall

Published on August 31, 2018

Prep Time:

20 mins

Additional Time:

1 hr

Total Time:

1 hr 20 mins

Servings:

6

Yield:

6 servings

Jump to Nutrition Facts

Ingredients

3 mangos - peeled, seeded, and diced
1 yellow onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
3 jalapeno peppers, minced
½ bunch fresh cilantro, minced
2 limes, juiced (with pulp)

Directions

Mix mangos, onion, green bell pepper, red bell pepper, jalapeno peppers, cilantro, and lime juice together in a bowl.
Cover bowl with plastic wrap and refrigerate until the ceviche is completely chilled, at least 1 hour.

Cook's Notes:

Add raw fish, shrimp, shellfish as desired before lime juice is added.

Add pineapple, peaches, and pears as desired.

Nutrition Facts (per serving)

80	Calories
0g	Fat
20g	Carbs
1g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 80
% Daily Value *
Total Fat 0g	1%
Saturated Fat 0g	1%
Sodium 7mg	0%
Total Carbohydrate 20g	7%
Dietary Fiber 3g	11%
Total Sugars 15g
Protein 1g	3%
Vitamin C 73mg	81%
Calcium 25mg	2%
Iron 1mg	3%
Potassium 303mg	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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