This recipe for mango ceviche is prepared with mangoes, lime juice, ketchup, pickled onions, cilantro and hot peppers. Where’s the fish? This is the first thing I was asked when my husband Nicolas and others tasted this ceviche for the first time. However, this ceviche doesn’t have fish. In fact you can make ceviche with just about anything you want: mushrooms, chicken, broccoli, etc. Most ceviches are made with seafood, but there are some exceptions and this is one of them.
Mango ceviche recipe prepared with mangoes, lime juice, ketchup, pickled onions, cilantro and hot peppers.
Ingredients
- 4 semi ripe firm mangoes
- 3 ripe juicy mangoes
- 1 tsp sugar
- 1/4 cup ketchup
- Juice of 12 limes
- 1-2 hot peppers (red chilies, serranos or habaneros), seeded and sliced finely
- 2 small red onions, sliced very finely
- ½ cup water
- 2 tbs finely chopped cilantro
- 2 tbs sunflower oil
- 1 tbs salt + more to taste
- Green plantain chips or chifles
Instructions
- Peel and dice the semi-ripe mangoes
- Season the diced mangoes with ½ of the lime juice, ketchup, sugar and hot pepper slices, let rest for a couple of hours.
- Soak the red onions with warm water and 1 tbs of salt for about 10 minutes, rinse and drain.
- Mix the sliced onions and remaining lime juice, let marinate for a couple of hours.
- Remove the pulp from the ripe mangoes and blend with ½ cup of water to make a puree.
- Add the sunflower oil to the marinated onions and add salt to taste.
- Combine the diced mangoes, the mango puree, ½ of the pickled onions and the chopped cilantro in a large bowl. Stir well and let rest for at least 30 minutes in the refrigerator.
- Serve with the remaining pickled onions on the side or a spoonful on top of each individual bowl.
- The mango ceviche also goes well with chifles (thinly sliced deep fried green plantains or green bananas).
I made this mango ceviche recently for a party and I tasted it after mixing all the ingredients together, I thought it wasn’t that great. Nicolas wasn’t too impressed either, so I let it sit for a few minutes while I finalized other dishes. By then some of our friends had arrived, so I figured they could try it, and somehow it tasted much better after it had rested for a while, and everyone liked it, even me. The key is that it needs to rest for at least 30 minutes (an hour is deal) before serving. Also, serving it with crunchy chifles or green plantain chips is a must.
Mango ceviche preparation photos
Looking for a different type of ceviche?
Hi,
I lived for about 8 years in Lima, Peru. Therefore I am completely in love with Peruvian cuisine, specially ceviche. Since I moved back to Brazil I have prepared several variations of ceviche. But never one like your recipe. So, today, Easter Sunday, I decided to prepare this mango ceviche recipe to be served before the main course (bacalhao roasted with cashew nuts). I have to admit I was not very confident in the outcome of this ceviche. But it was amazing! All of us loved it.
So I would like to thank you for sharing this delicious recipe!
All the best!
Renato
Do you know of other fruit ceviches in Ecuador?
Not that I know of, at least not where the fruit is the main ingredient. Ceviche can made with fruit juices (instead of lime juice), some the fruits used instead of limes include passion fruit, granadilla (similar to passion fruit but as acidic), bitter oranges, toronche, among others. There is a ceviche with palmito or hearts of palm. I will be in Ecuador this summer and will see if I can find other fruit ceviches.
Genial…woo hoo! i gotta make this! Thx Laylita
I used fish sauce instead of the salt…. A bit of Thai…. absolutely delicious!
Yummy & beautiful…my kinda ceviche – no fish ;) It’s a lot like a relish we make. I’ve never seen it served with fried green plantains or green bananas tho!