Mango Ceviche

Peruvian Vegetarian Recipe: Mango Ceviche with Tomato Sauce and Cilantro

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

Vegetarian diet

Introduction

Mango ceviche is a refreshing and tropical twist on the classic ceviche dish. The combination of sweet mangoes, tangy tomato sauce, and zesty lemon juice creates a burst of flavors in every bite. This dish is perfect for a light and healthy appetizer or snack.

History

Ceviche is a traditional Latin American dish that typically consists of raw fish marinated in citrus juices and mixed with various vegetables and seasonings. The origins of ceviche can be traced back to Peru, where it is considered a national dish. Mango ceviche is a modern variation of this classic recipe, incorporating the sweet and juicy flavors of mangoes.

Ingredients

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

How to prepare

Peel the mangoes and cut them into small rectangles, similar in size to shrimp.
Finely chop the cilantro, making sure to remove the stems.
Place the mangoes, cilantro, and all 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 shrimp or fish for the mango for a more traditional ceviche.
Mix in diced bell peppers or cucumbers for added freshness.

Cooking Tips & Tricks

Make sure to use ripe but firm mangoes for the best texture in the ceviche.

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

- Allow the ceviche to marinate for at least 2 hours to allow the flavors to meld together.

- Serve the ceviche chilled for a refreshing taste.

Serving Suggestions

Serve mango ceviche on a bed of lettuce or with tortilla chips for added crunch. Garnish with additional cilantro leaves for a pop of color.

Cooking Techniques

Use a sharp knife to easily peel and dice the mangoes.

- Marinate the ceviche in the refrigerator to keep it fresh and flavorful.

Ingredient Substitutions

Use apple cider vinegar instead of white vinegar for a slightly sweeter flavor.

- Substitute olive oil for sunflower oil for a different taste profile.

Make Ahead Tips

Prepare the mango ceviche up to 24 hours in advance and store it in the refrigerator until ready to serve. Stir well before serving to redistribute the flavors.

Presentation Ideas

Serve mango ceviche in individual martini glasses for an elegant presentation. Garnish with a slice of lemon or lime for a decorative touch.

Pairing Recommendations

Pair mango ceviche with a crisp white wine or a light beer for a refreshing combination. Serve with a side of plantain chips or grilled corn for a complete meal.

Storage and Reheating Instructions

Store leftover mango ceviche in an airtight container in the refrigerator for up to 2 days. Stir well before serving. Do not freeze as the texture may become mushy.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 25g per serving

Fats

Total Fat: 15g per serving

Proteins

Protein: 2g per serving

Vitamins and minerals

Vitamin C: 45% of daily value per serving

Vitamin A: 10% of daily value per serving

Alergens

This recipe may contain allergens such as onions and citrus fruits.

Summary

Mango ceviche is a low-calorie dish that is rich in vitamin C and other essential nutrients. It is a healthy and flavorful option for a light meal or snack.

Summary

Mango ceviche is a delicious and healthy dish that is perfect for a light and refreshing meal. With its vibrant flavors and easy preparation, this recipe is sure to become a favorite in your kitchen. Enjoy the tropical taste of mangoes in this unique twist on a classic ceviche dish.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day, the kind of day where the air is heavy with the scent of blooming flowers and ripe fruit. I had just finished visiting the local farmer's market, where I had picked up a basket of perfectly ripe mangoes. As I unpacked my groceries in the kitchen, I remembered a conversation I had with a friend about different ways to enjoy mangoes.

My friend had mentioned a dish called Mango Ceviche, a refreshing and tangy salad made with fresh mango, shrimp, and a zesty lime dressing. Intrigued by the idea, I decided to do some research and see if I could find a recipe to try. I pulled out my trusty cookbook collection, filled with recipes from all over the world, and started flipping through the pages.

After searching through several cookbooks, I finally stumbled upon a recipe for Mango Ceviche. The ingredients were simple and fresh, just as I had hoped. I gathered all the necessary ingredients and set to work in the kitchen, eager to recreate this dish for myself.

I began by peeling and dicing the mangoes, their sweet aroma filling the air as I worked. Next, I prepared the shrimp, poaching them in a pot of boiling water until they turned a vibrant pink hue. Once the shrimp were cooked through, I quickly plunged them into an ice bath to stop the cooking process and ensure they stayed tender.

As the shrimp cooled, I prepared the dressing for the ceviche. Fresh lime juice, minced garlic, and a touch of olive oil came together to create a tangy and flavorful marinade for the mango and shrimp. I tossed everything together in a large bowl, allowing the flavors to meld and develop as the ceviche chilled in the refrigerator.

When it was time to serve, I carefully plated the Mango Ceviche, garnishing it with a sprinkle of fresh cilantro and a squeeze of lime juice. The colors were vibrant and inviting, the dish a celebration of summer in a bowl. I couldn't wait to take my first bite and see if the flavors lived up to my expectations.

I scooped up a spoonful of the Mango Ceviche and savored the burst of sweetness from the mango, the slight heat from the garlic, and the bright acidity from the lime. It was a perfect balance of flavors, each ingredient complementing the others in a harmonious dance of taste and texture.

I couldn't believe how simple it was to make such a delicious and refreshing dish. The Mango Ceviche quickly became a staple in my recipe repertoire, a go-to dish for summer gatherings and potlucks with friends. I loved sharing this recipe with others, passing on the joy and satisfaction of creating something so special and unique.

Over the years, I have made this Mango Ceviche countless times, each batch slightly different from the last as I experiment with new ingredients and techniques. It has become a beloved tradition in my family, a dish that brings us together and reminds us of the beauty and bounty of nature.

As I sit here now, reminiscing about that fateful day when I discovered the recipe for Mango Ceviche, I am filled with gratitude for all the wonderful experiences and memories that cooking has brought into my life. Food has a way of connecting us to the past, grounding us in the present, and inspiring us for the future. And for that, I am eternally thankful.