This refreshing mango ceviche is prepared with fresh mango, onions, lime juice, orange juice, habanero and/or fresno red chili peppers, cilantro, salt. I originally shared this ceviche recipe almost 10 years ago. In the last years I’ve changed the way I make this mango ceviche- for the better would like to think.
Receta en Español
One of the main changes is the addition of orange juice and habanero chilies – it’s such a great combination with the mangos. I removed ingredients a couple of ingredients (sugar/tomato sauce) which are no longer needed since the orange juice has enough sweetness. This vegan mango ceviche is best if refrigerated at least 30 minutes (an hour is ideal) before serving, this allows the flavor of the sauce to marinate the mangos.
You can serve the mango ceviche with patacones – thick fried green plantains – or with chifles – thin green plantain chips. Other garnishes that you can choose from include tortilla chips, popcorn (trust me it’s great with ceviche), avocado, and/or additional red pickled onions.
The first time I made this vegan mango ceviche for my husband, he asked “where’s the seafood/fish”?. There’s a general misconception that ceviche should always have fish or seafood. Yes, the most popular ones do include those ingredients. However, growing up in Ecuador we had ceviches made with chochos (a lupini bean), with hearts of palm, with mushrooms, chicken (fully cooked of course), broccoli / cauliflower. In the southern city of Macara, there’s even a ceviche de carne made with beef.
Habanero hot peppers are very very very spicy, but their flavor is amazing. I usually remove the seeds and veins (using gloves) and they still add a lot of heat. If you want it a less spicy version you can use red fresno chilies – or your choice of mild hot pepper. Or you can use a mix of both. I added a few habaneros and a red fresno chili (with the seeds). You can always start by blending just one hot pepper with the citrus juice, then taste the mix and add more if you feel it needs extra heat. If it’s too spicy, you can add more orange or lime juice.
If you aren’t sure if you or your family/guests can handle the habaneros, you can leave out the hot peppers – or have some diced/sliced chilies on the side for those who want to add it. You could also split the mango ceviche into 2 bowls and make a half batch of the sauce without the spicy peppers. I do this when I’m having guests over and know that there will be children or people who can’t have anything spicy.
Mango ceviche
Mango ceviche recipe prepared with fresh mango, onions, lime juice, orange juice, habanero and/or fresno red chili peppers, cilantro, salt.
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Course: Appetizer, Snack
Cuisine: Ecuadorian inspired, Latin, South American
Keyword: Ceviche, Fruit ceviche, Vegan ceviche, Vegetarian ceviche
Prep Time: 25 minutes minutes
Resting time: 30 minutes minutes
Total Time: 55 minutes minutes
Servings: 4 people
Ingredients
- 1 red onion thinly sliced
- 5-6 mangoes can use all ripe (but firm) mangos or a mix of ripe and greenish ones for a contrast of flavors/texture
- ~10 limes
- 1 cup of freshly squeezed juice from about 3 large oranges
- 2-3 habaneros and/or red fresno chilies seeds and veins removed for habaneros – adjust to your preference
- 1-2 tablespoons of avocado oil - optional
- ½ bunch of cilantro about ~2-3 tablespoons of finely chopped cilantro
- Salt to taste
Garnish ideas for the mango ceviche, choose your favorite(s):
- Patacones or tostones
- Chifles
- Popcorn
- Tortilla chips
- Additional red pickled onions cebollas encurtidas
- Avocado
Instructions
Sprinkle the red onion slices with salt and soak in cold water for about 10 minutes, rinse and drain.
Peel and dice the mangos. Reserve a few pieces (about ¼ of a mango or less) to blend.
Place the diced mangos, the red onions, a little bit of chopped cilantro, and a pinch of salt in large bowl. Add the juice from 2-3 limes, mix and let rest while you make the habanero orange juice.
In a blender, combine the rest of the lime juice, 1 cup of orange juice, the reserved mango chunks, the habaneros/red chilies, salt + optional oil. Blend until you a smooth juice or sauce.
If your blender has the ability to completely liquify all the ingredients then you can use the sauce as is. If you prefer it completely smooth or there are small chunks (of hot pepper) that didn’t fully blend then I recommend straining the sauce.
Pour the orange, lime, mango, habanero sauce over the diced mangos and onions. Add the rest of the chopped cilantro.
Mix well. Taste and adjust salt if needed. For the best flavor let it marinate for at least 30 minutes in the fridge before serving.
Serve the mango ceviche with green plantains chips, either patacones (thick double fried green plantains) or thinly sliced chifles. Other sides/garnishes that you could serve include tortilla chips, popcorn, avocado, pickled red onions.
Notes
For a non-spicy version omit the hot peppers, or serve them diced on the side for those who wish to add them. Another suggestion is to split the mango ceviche into 2 bowls, make one spicy and one without any hot peppers.
Another tropical variation for this mango ceviche would be to use passion fruit instead of the orange juice.
Step by step preparation photos for mango ceviche:
Looking for a different type of ceviche?
Octopus ceviche
Shrimp ceviche
Ramon’s fish ceviche
Mafi’s Ecuadorian fish ceviche
Related
FAQs
The ingredient list isn't too much different from you'd see in a mango salsa, but the technique (and resulting texture) certainly is. Morales cuts the mango into large, hearty chunks that can hold their own against the onion (sliced whisper-thin), spicy chiles, a douse of lime juice, and a flutter of cilantro.
What is the food preparation method of ceviche? ›
Raw fish + lime juice + 5 minutes = Ceviche!
At its core, Ceviche is as simple as tossing raw fish with lime juice, then leaving it for 5 minutes to let the acid “cook” the fish, making it turn white on the surface, but still raw inside.
Where is ceviche from and what are three ingredients of this dish? ›
In Peru, ceviche has been declared part of the country's national heritage and has even had a holiday declared in its honor. The classic Peruvian ceviche is composed of chunks of raw fish, marinated in freshly squeezed key lime, with sliced onions, chili peppers, salt and pepper.
How to eat ceviche safely? ›
Seafood and other TCS foods used in ceviche must be always held under temperature control (41 F or below) before and during acidification. After acidification, ceviche must also be date marked (to be consumed or discarded within seven days) as well as held at 41 F or below.
Is ceviche healthy or unhealthy? ›
In summary, ceviche is a nutritious and flavorful dish that can be a valuable addition to a weight loss diet. Its low-calorie content, rich protein sources, and abundance of vitamins and minerals make it an ideal choice for those looking to shed extra pounds.
What is the liquid in ceviche called? ›
Learn all about ceviche, a classic Peruvian dish featuring fish marinated in lime juice which has been adopted by countries around the world.
What is ceviche called in English? ›
Ceviche is often spelled 'cebiche', or 'seviche', which could easily be a mash up of the medieval Spanish 'cebo', a word that described both fish bait and fish eaten as food, and 'escabeche', which some historians think may have travelled to South America with Moorish cooks accompanying Spanish conquistadores, often as ...
How long should ceviche be marinated? ›
After marinating for 10 to 15 minutes, the fish's exterior will start to firm up, while the center will remain tender and moist—this is medium-rare. Let it sit for 15 to 25 minutes for medium, and 25 minutes for medium-well.
Why is my ceviche bitter? ›
Diego Muñoz, chef de cuisine at Popular, a Peruvian restaurant at Public Hotel in New York, explained that if you squeeze citrus fruits too hard, the pith will release essential oils that can be bitter. How hard you squeeze lemons or limes can be the difference between a delicious ceviche and a bitter one.
Is ceviche a Latin dish? ›
Regardless, ceviche today is considered one of Peru's national dishes and is served in many local Latin American restaurants, even earning its own national holiday. Yet many Latin cuisine lovers turn to Mexican iterations of ceviche.
Peruvians, with their big Japanese Nikkei influences, pride themselves in larger cuts of fish in their ceviche. The chiles that are used in their preparation are the powerfully spicy, bright, and fruity aji peppers and it makes for an addictive forkful.
What kind of fish is best for ceviche? ›
When it comes to making ceviche, you'll want to find high-quality fresh, flaky white fish. We used halibut in this recipe, but redfish, mahi-mahi, snapper, trout, and cod are all really good choices too.
Is bacteria killed in ceviche? ›
Experimental results from multiple studies reveal that although lime juice provides an acidified environment for seafood in ceviche dishes, it is inadequate to kill or inactivate all forms of pathogens and parasites that may be present in fish and molluscan shellfish used in ceviche.
How long should ceviche sit before eating? ›
Depending on the size of the fish pieces, you will need at least 30 minutes and normally an hour for the citrus to “cook” the fish. Two hours is fine, but beyond that the ceviche, while still good, becomes more of a pickled fish thing. It's a subtle difference, but you can taste it.
Can ceviche sit too long? ›
While it might still be safe to eat, after sitting in the marinade for about two hours, the fish will begin to change in texture, and not in a good way. You'll want to serve ceviche as soon as it's finished marinating — we don't recommend keeping it out at room temperature for more than two hours.
What is authentic ceviche made of? ›
Ceviche has many names including cebiche, seviche, or sebiche. The origin is debated but thought to have it's roots in Peru. It is a seafood co*cktail using fresh fish that is marinated or “cooked” in a large amount of lime juice. It also includes tomatoes, onion, cilantro, and some form of spice or pepper.
What makes a ceviche? ›
Ceviche is a healthy Peruvian dish that is usually served as an appetizer. It's generally made from raw fresh fish or shrimp, that's marinated in lemon and/or lime citrus juices. The acidity in the citrus cures the fish causing it to denature the proteins and become firm and opaque while absorbing flavor.
Is ceviche completely raw? ›
Ceviche (pronounced "seh-VEE-chay") is a Latin American recipe for raw fish and seafood marinated in citrus juice, mainly lime and lemon. The acid in the citrus denatures the proteins in the fish, causing it to become opaque and producing a firm texture.
Is ceviche technically raw? ›
Ceviche isn't 'cooked' as per say - it is essentially raw fish. However the acid in lime juice breaks down the proteins, tenderising it. It isn't cooked at all but doesn't need to be - like sushi, it's raw fish but perfectly delicious and safe to eat.
