30 Jan Ceviche with Mango and Cucumber
PrintCeviche with Mango and Cucumber
At its most basic, ceviche is fresh fish marinated in citrus juices, some form of allium and spices. This particular recipe combines white fish, cured in a lime and orange marinade, with mango, cucumber and red chilli, which makes for a perfectly balanced ceviche that’s fresh, flavourful and healthy. Serve with corn tortilla chips for a perfect dinner party appetiser.
- Prep Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 as a starter 1x
- Category: Fish
Ingredients
Scale
- ½ red onion, finely chopped
- 250 g skinless, boneless firm white fish fillets
- 1 red chilli, finely chopped
- 80 ml freshly-squeezed lime juice
- 80 ml freshly-squeezed orange juice
- 100 g cucumber, diced into 1/2 cm cubes (approx.)
- 100 g mango, diced into 1/2 cm cubes (approx.)
- 1 small handful of fresh coriander, finely chopped
- extra-virgin olive oil
Instructions
- Place the red onion in a small bowl. Cover with ice water and soak for 5 mins. This is going to help take the raw edge off the onion. Drain well then set aside.
- Cut the fish into 1 cm cubes and transfer to a medium bowl. Season with ½ tsp sea salt, toss gently to combine and leave for 2 mins. This will help the fish firm up a little so it doesn’t break when stirring in the rest of the ingredients.
- Meanwhile, combine the red onion, chilli, lime juice and orange juice in a small bowl; this is the marinade.
- Pour the marinade over the fish and toss gently to combine. Cover and leave to marinate in the fridge for 30 mins.
- Strain off the marinade, reserving the liquid. Add the cucumber, mango, fresh coriander and a drizzle of olive oil and stir gently to combine. Taste and adjust seasoning. You can add a couple of tablespoons of the marinating liquid if want it a little juicier. Divide the ceviche between bowls and serve immediately.
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