Best Mango Ceviche Recipes

MEXICAN MANGO AND WHITE FISH CEVICHE

Steps:

• Combine white fish, lime juice, orange juice, oil, and chile pepper in a glass or ceramic bowl. Cover with plastic wrap and refrigerate for 90 minutes.
• Mix in mangoes and green onions, cover, and chill for 10 minutes more.
• Gently fold in tomatoes and cilantro. Season with salt and pepper and serve immediately.

SHRIMP AND MANGO CEVICHE

Steps:

• Stir together the lime juice and orange juice in a medium bowl. Add the shrimp, cover with plastic wrap and refrigerate until the shrimp are firm and opaque, 1 hour to 1 hour 30 minutes.
• Meanwhile, preheat the broiler. Broil the jalapeño until the skin is blackened all over, 2 to 3 minutes per side. Set aside to cool.
• Toss together the cilantro, olives, mango, tomatoes, bell peppers, onions and garlic in a large bowl.
• When the jalapeño is cool, carefully peel away the blackened skin, wiping away any remaining skin with a paper towel. Seed and finely dice the jalapeño and add it to the bowl. Stir in the shrimp, oil and 1/2 cup of the citrus marinade. Mix in the avocado and season with salt and pepper.

MANGO SALMON CEVICHE

Steps:

• Combine the salmon and lime juice in a large bowl, making sure the salmon is fully submerged (add more lime juice if necessary to cover). Cover with plastic wrap and refrigerate 6 to 8 hours.
• Combine the cilantro, vinegar, sugar and 2 teaspoons salt in another large bowl. Drain the salmon, reserving 1/4 cup of the lime juice. Add the salmon and reserved lime juice to the cilantro mixture and toss; season with pepper. Cover and refrigerate, at least 1 hour or overnight.
• Just before serving, peel and dice the mango and avocado and dice the apple; fold into the ceviche. Drizzle with the sesame oil and sprinkle with the sesame seeds. Serve with tortilla chips.

HALIBUT-MANGO CEVICHE

Steps:

• Combine cubed halibut, lime juice, lemon juice, tequila, minced jalapeno peppers, and 1 diced mango in a non-metallic bowl. Cover and refrigerate for 1 1/2 hours.
• After the ceviche has sat for 1 1/2 hours, add the green pepper, sweet onion, and red onion. Mix well, then recover and refrigerate another 30 minutes.
• Fold in the remaining diced mango, cilantro, and parsley; season to taste with salt before serving.

SCALLOP AND MANGO CEVICHE WITH THAI-LIME DIPPING SAUCE

Steps:

• THAI-LIME DIPPING SAUCE:.
• In a large non-reactive bowl, combine the ingredients and mix.
• SCALLOP AND MANGO CEVICHE:.
• In a nonreactive bowl, combine the scallops with the Thai Lime Dipping Sauce and toss.
• Marinate, refrigerated, for 10 minutes.
• Arrange a layer of the mache on chilled plates.
• Top each portion with 3 scallop slices, half the shallot, and all of the mango.
• Top with the remaining scallop slices and shallot.
• Pour over the lime juice.
• Sprinkle with the peppercorns, crushing them with your fingers as you do so.
• Serve immediately.
• *Use the sauce for "ceviche cooking" cod, salmon and Contessa Shrimp. Use to marinate chicken legs and thighs in the sauce, and fry.

MANGO CEVICHE

Steps:

• 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.

TUNA AND MANGO CEVICHE

Steps:

• Finely grate the zest of both limes into a medium bowl.
• Cut one of the limes crosswise in half and cut out sections from the fruit from the membranes from one half.
• Cut the segments into very small cubes.
• Toss the fruit into the bowl and squeeze the juice from the other half of the lime into the bowl.
• Add the mango, avocado, onion, ginger, chili, and tuna and stir everything together very gently with a rubber spatula.
• Squeeze the juice from the remaining lime into a small bowl and whisk in the olive oil and rum.
• Season with Tabasco sauce, salt, and pepper and pour the vinaigrette over the tuna mixture, again stirring very lightly so you don't crush the avocado.
• Taste for seasoning; cover the bowl tightly and chill for 1 hour.
• At serving time, adjust the salt and pepper and Tabasco, give the ceviche another stir.
• Serve immediately, garnished with a few cilantro leaves.

CEVICHE (SHRIMP AND GROUPER) WITH SERRANO CHILES, MANGO, SMOKED TOMATOES, CRISPY PLANTAIN CHIPS

Steps:

• Place the grouper and shrimp in a large bowl. Toss with the lime and orange juice and let stand for 30 minutes. Strain the grouper and shrimp and place in a separate bowl.
• Add the Cold-Smoked Grape Tomatoes, cilantro, onions, chiles, mango, salt and pepper and toss gently to combine. Drizzle with the olive oil and toss.
• Place the ceviche on a serving platter or on individual plates. Drizzle with a bit more olive oil. Garnish with Pickled Red Onions, lime zest and plantain chips.
• Put a handful of hot coals in the bottom of a smoker. Scatter the hickory chips over the top. Put a try of ice on the bottom grate. Put the cooking grate above the ice tray. When the temperature of the smoker reaches 100 degrees F, toss the tomatoes with the canola oil and sprinkle with salt and pepper. Place the tomatoes on the top grate. Close the smoker and smoke the tomatoes for 10 to 20 minutes, depending on how smoky you want them.
• Bring the vinegar, sugar, mustard seeds and 1 tablespoon salt to a boil in a small saucepan and cook until the sugar and salt dissolves, about 1 minute. Transfer to a small bowl and let cool for 10 minutes. Add the onions and stir to combine. Cover and refrigerate for at least 1 hour and up to 24 hours.

MANGO CEVICHE

Steps:

• Cut the flounder into 1 1/2-inch squares. Place in a glass, ceramic or stainless bowl, mix with the juice of 3 of the limes, cover and refrigerate overnight, mixing once, to marinate.
• Shortly before serving, remove the fish from the lime juice with a slotted spoon, draining well, and place the pieces in a shallow serving bowl. The fish should be white and opaque. Discard the liquid.
• Mix the fish with the juice of the remaining lime, the jalapeno pepper, scallion and coriander. Gently fold in the mango and avocado. Season with salt and pepper and serve immediately, or cover and refrigerate again and serve within 30 minutes.

SALMON MANGO CEVICHE

Steps:

• Marinate salmon in lime juice for at least 8 hours.
• Dice remaining ingredients into a colander to drain.
• Drain salmon and combine with mixture.
• Serve immediately on crackers.

CEVICHE WITH MINT AND MANGO

Steps:

• In a small nonreactive bowl, combine the scallops and lime juice. Cover and refrigerate for 6 hours or overnight.
• Drain the scallops, discarding the lime juice. Transfer scallops to a medium bowl, add the mango, onion, pepper, garlic and oil and toss. Add the mint, toss and serve.

MANGO, SALMON AND SHRIMP CEVICHE

Steps:

• Cut the salmon in to small cubed pieces, add to a large bowl together with the shrimp. The juice of the limes is to cover the salmon and shrimp, add some sea salt to it. Leave to rest in the refrigerator for two hours the lime juice is to cook the salmon and shrimp.
• cut all vegetables in to small pieces combine them with the cubed mango and avocado. Add salt and pepper to desire.
• After the two hrs of the salmon and shrimp having been cooking with lime juice, you have to drain it. The vegetables and mango are to be combined with salmon and shrimp. squeeze half of cup of fresh lime juice not the one u drained.
• serve on a martini glass with tortilla ships.

TROPICAL SCALLOP AND MANGO CEVICHE

Steps:

• Blanch scallops for one minute in large pot of salted water. Remove to a shallow dish. 2. Add red onion, lime nad orange juices, chives S&P 2. refrigerte 2-3 hours, srtirring once ortwice before serving add remaining indgredients. Serve on lettuce with orange slices

SNAPPER & MANGO CEVICHE

Steps:

• Place snapper in mixing bowl add fresh juices - season with salt Marinate for 2 minutes Add remaining ingredients

MANGO SHRIMP CEVICHE

Steps:

• 1. Place the shrimp in boiling water for 2-3 minutes or until they are pink and no longer translucent (do not overcook or they will be rubbery and tough). Drain and plunge them into a bowl of ice water. Let them chill while you do the next step.
• 2. Chop the mango, cucumber(scrap out the seeds first), tomatoes(I use Roma), cilantro, and red onion. Drain and chop the shrimp. Place the all the ingredients in a bowl. Add salt to taste and the juice of the limes and toss.
• 3. Chill for about an hour and serve with tortilla chips or on tostada shells.

CEVICHE DE CAMARÓN, MERO Y MANGO

Steps:

• Cortar en cubos pequeños el filete de mero y ponerlo en el zumo de los limones amarillos. Meter al refrigerador 30 minutos. Sacar del refrigerador y agregar los camarones y el zumo de los limones agrios y regresar 15 minutos al refrigerador. Mientras tanto, picar los tomates, la cebolla y los mangos en cubos pequeños y picar el cilantro. Sacar del refrigerador y agregar la naranjada, el catsup, el cilantro, los tomates, la cebolla y los mangos, revolviendo todo perfectamente. Antes de servir, agregar el aguacate cortado en cubos pequeños.

RED SNAPPER & MANGO CEVICHE RECIPE - (4.3/5)

Steps:

• Combine snapper, lemon, and lime juice. Cover and refrigerate 1 hour. Add remaining ingredients. Toss lightly. Serve within 1 hour. Note: If you're worried about using raw fish, microwave it 1 minute before soaking in citrus juice.

MANGO CEVICHE RECIPE - (4.7/5)

Steps:

• Dice the tilapia and trim the connective muscle off of the scallops. Put the seafood in a dish with the serrano chilies and cover with lime juice. Put mixture in the fridge for 2-4 hours, or until the seafood is opaque. Once cooked, drain the seafood and mix together with tomatoes, onion, mango, avocado and cilantro. Season to taste with salt and pepper. Serve with a squeeze of fresh lime juice and deep fried tortillas.

SHRIMP AND MANGO CEVICHE

Steps:

• 1. Bring a medium pot of water to a boil. Stir a tsp of salt into the boiling water. Add shrimp and cook about 1 to 2 minutes or just until they turn pink. Pour into a colander and rinse shrimp under cool running water until cooled. Drain again. Cut shrimp into 1/2-inch pieces and place in a mixing bowl.
• 2. Add the onion, lime juice, cilantro, mango, tomato, habanero, and salt to the bowl, and toss well.
• 3. Place a lettuce leaf in 6 individual fruit bowls. Divide the Ceviche among the 6 bowls, spooning it over the lettuce leaves. To garnish, add a sprig of fresh cilantro to each serving.
• 4. Cover bowls with plastic wrap and chill for at least 1 hour. Serve chilled as a light lunch or appetizer.

CHIPOTLE-MANGO SHRIMP CEVICHE

Steps:

• Chop pepper finely; place in large glass bowl. Add adobo sauce and all remaining ingredients except shrimp and crushed CORN NUTS; mix well. Stir in shrimp.
• Refrigerate several hours to marinate.
• Drain shrimp mixture; discard marinade. Spoon into 8 small serving bowls; top with crushed CORN NUTS.