Mango Ceviche

Mango Ceviche

1
steve21_12 0

"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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Ingredients

1 h 20 m servings 80 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 80 kcal
  • 4%
  • Fat:
  • 0.4 g
  • < 1%
  • Carbs:
  • 20.1g
  • 6%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 7 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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Directions

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  • Prep

  • Ready In

  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.

Footnotes

  • Cook's Notes:
  • Add raw fish, shrimp, shellfish as desired before lime juice is added.
  • Add pineapple, peaches, and pears as desired.

Reviews

1

add salt to taste and some olive oil...