Mango Ceviche recipe

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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)

Nutrition Info

80.3 calories
carbohydrate: 20.1 g
cholesterol: : -
fat: 0.4 g
fiber: 3.1 g
protein: 1.4 g
saturatedFat: 0.1 g
servingSize: -
sodium: 6.9 mg
sugar: 14.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix mangos, onion, green bell pepper, red bell pepper, jalapeno peppers, cilantro, and lime juice together in a bowl.

  2. Cover bowl with plastic wrap and refrigerate until the ceviche is completely chilled, at least 1 hour.

Recipe Yield

6 servings

Recipe Note

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.

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