Colombian Mango Ceviche

Colombian Mango Ceviche Recipe | Vegetarian Food

Region / culture: Colombia | Preparation time: 15 minutes | Cooking time: 0 minutes | Servings: 4 |

Vegetarian diet

Introduction

Colombian Mango Ceviche is a refreshing and unique twist on the traditional ceviche dish. The combination of sweet mangoes, tangy ketchup, and zesty lemon juice creates a burst of flavors that will tantalize your taste buds. This dish is perfect for a light and healthy appetizer or snack.

History

Ceviche is a popular dish in Latin American cuisine, typically made with raw fish or seafood marinated in citrus juices. The origins of ceviche can be traced back to Peru, where it is considered a national dish. Over time, variations of ceviche have emerged in different countries, including Colombia.

Ingredients

1.5 cups of tomato sauce or ketchup
1 cup of white vinegar
1 cup of sunflower oil
3 big, round red onions, finely chopped
3 yellow reddish mangoes (not quite ripe yet)
juice of 3 lemons
a handful of cilantro (Chinese parsley)
a pinch of pepper, salt, sugar, hot chili powder

How to prepare

Peel the mangoes.
Cut them into small rectangles, approximately the size of shrimp.
Finely chop the cilantro, making sure to remove the stems.
Place the mangoes, cilantro, and the remaining ingredients in a deep bowl.
Allow the mixture to marinate for 2 hours.
Cover the bowl and refrigerate overnight.
Serve the mixture on soda crackers, similar to traditional ceviche.

Variations

Add diced avocado for a creamy texture.
Substitute the mangoes with pineapple for a tropical twist.
Include diced tomatoes for added freshness.

Cooking Tips & Tricks

Make sure to use ripe but firm mangoes for the best texture and flavor.

- Adjust the amount of chili powder to suit your spice preference.

- For a more intense flavor, marinate the mixture for longer than 2 hours.

- Serve the ceviche chilled for a refreshing taste.

Serving Suggestions

Serve Colombian Mango Ceviche as an appetizer with soda crackers or tortilla chips. It can also be enjoyed as a topping for grilled fish or chicken.

Cooking Techniques

The key to making Colombian Mango Ceviche is to allow the mixture to marinate for at least 2 hours to allow the flavors to meld together. Refrigerating the ceviche overnight will enhance the taste even further.

Ingredient Substitutions

If you don't have ketchup, you can use tomato sauce as a substitute. You can also use red onions instead of white onions for a stronger flavor.

Make Ahead Tips

Colombian Mango Ceviche can be prepared ahead of time and stored in the refrigerator for up to 24 hours. Just make sure to cover the bowl tightly to prevent the flavors from escaping.

Presentation Ideas

Serve Colombian Mango Ceviche in a decorative bowl garnished with fresh cilantro leaves for a vibrant presentation. You can also serve it in individual martini glasses for a more elegant touch.

Pairing Recommendations

Colombian Mango Ceviche pairs well with a crisp white wine or a cold beer. It also goes well with a side of plantain chips or yuca fries.

Storage and Reheating Instructions

Store any leftover Colombian Mango Ceviche in an airtight container in the refrigerator for up to 2 days. Do not freeze as the texture of the mangoes may change. Serve chilled.

Nutrition Information

Calories per serving

Each serving of Colombian Mango Ceviche contains approximately 200 calories.

Carbohydrates

Each serving of Colombian Mango Ceviche contains approximately 25 grams of carbohydrates.

Fats

Each serving of Colombian Mango Ceviche contains approximately 15 grams of fats.

Proteins

Each serving of Colombian Mango Ceviche contains approximately 2 grams of proteins.

Vitamins and minerals

Colombian Mango Ceviche is rich in vitamin C, vitamin A, and potassium from the mangoes and lemon juice.

Alergens

Colombian Mango Ceviche may contain allergens such as sulfites from the ketchup and potential cross-contamination from seafood if used.

Summary

Colombian Mango Ceviche is a light and flavorful dish that is relatively low in calories and high in vitamin C and other essential nutrients.

Summary

Colombian Mango Ceviche is a delightful and refreshing dish that combines the sweetness of mangoes with the tanginess of ketchup and lemon juice. This easy-to-make recipe is perfect for a light and healthy snack or appetizer. Enjoy the burst of flavors in every bite!

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Colombian Mango Ceviche. It was a hot summer day, and I was visiting my friend Maria in her small village in Colombia. Maria was known for her delicious and unique dishes, and she had promised to teach me one of her favorite recipes that day.

We set out to the local market to gather the ingredients we would need for the ceviche. The vibrant colors and fresh smells of the market were overwhelming, and I couldn't wait to start cooking. Maria guided me through the stalls, picking out ripe mangoes, fresh shrimp, juicy limes, and a colorful array of vegetables.

Back at Maria's house, we got to work. She showed me how to peel and dice the mangoes, chop the vegetables finely, and marinate the shrimp in lime juice. As we worked, Maria shared stories of her childhood in Colombia and how her mother used to make this dish for special occasions.

I listened intently, soaking in every detail of the recipe and the memories that came with it. Maria's hands moved with precision and grace as she mixed the ingredients together, tasting and adjusting the seasoning until it was just right.

Finally, the ceviche was ready. The vibrant colors of the mangoes, shrimp, and vegetables glistened in the sunlight, and the aroma of fresh lime and cilantro filled the air. Maria handed me a spoonful of the dish, and I eagerly took a bite.

The flavors exploded in my mouth - the sweetness of the mangoes, the tanginess of the lime, the crunch of the vegetables, and the succulent shrimp all combined to create a symphony of taste. I couldn't believe something so simple could be so delicious.

Maria smiled at my expression of delight and satisfaction. "This recipe has been passed down through generations in my family," she said. "It's a taste of home, of tradition, of love."

I felt privileged to have learned this recipe from Maria, to have a glimpse into her culture and heritage through food. As I savored each bite of the ceviche, I knew that this dish would become a staple in my own kitchen, a reminder of the special bond I shared with my friend and the rich culinary traditions of Colombia.

Over the years, I have made Colombian Mango Ceviche countless times, each batch reminding me of that hot summer day in Maria's kitchen. I have shared the recipe with friends and family, passing on the flavors and stories that come with it.

Whenever I make this dish, I am transported back to Colombia, to the bustling market, the warm sun on my skin, and the laughter and camaraderie of cooking with Maria. It is a reminder of the power of food to connect us, to nourish our bodies and souls, and to create lasting memories.

And so, every time I prepare Colombian Mango Ceviche, I do so with a grateful heart and a joyful spirit, honoring the tradition and love that have been passed down to me. Cooking this dish is not just about creating a meal - it is about celebrating life, culture, and the bonds that unite us all.