Mango Ceviche
A vegetarian twist on Peru’s favourite dish
- Total Time:
- 30 mins
- Serves
- 4
- Calories*
- 60.5
Ingredients
- 2 large ripe mangos
- 1 red onion
- 4 limes
- 1 amarillo chilli
- 1 - 2 tbsp fresh coriander
- A large pinch of salt
Ceviche is the national dish of Peru and is traditionally made by marinating fish in citrus juice, chilli, onion and coriander. This vegetarian ceviche uses juicy mangos to create a fresh and zingy alternative. Enjoy it as a side dish or as a chunky salsa in burgers, fajitas or tacos.
Instructions
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1. Peel the Onion
Peel the onion, cut it in half (vertically) and thinly slice into half moons.
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2. Soak the Onion
Leave the onion soaking in iced water for 10 minutes.
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3. Prepare the Mangos
Meanwhile peel the mangos and cut into bite size chunks. Put these in a large mixing bowl.
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4. Prepare the Limes
Juice the limes. Add the juice and salt to the chopped mango.
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5. Prepare the Chilli
Deseed and finely dice the chilli. Add to the mango mixture.
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6. Add the Onion to the Mango Mixture
Once 10 minutes has passed, drain the onion. Separate the layers of each slice with your hands so you are left with thin strips of onion. Add to the mango mixture.
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7. Chop the Fresh Coriander
Finely chop the fresh coriander and sprinkle 1 or 2 tablespoons over the mango mixture.
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8. Mix and Refrigerate
Mix all the ingredients together and put the bowl in the fridge. Allow to chill for at least 15 minutes before serving.
