Mango Ceviche Recipes
MEXICAN MANGO AND WHITE FISH CEVICHE
Fresh and delicious, this Mexican ceviche will add punch to your next party. An easy no-cook, make-ahead starter or nibble. Serve with tortilla chips, avocado, lime wedges, and salt to garnish.
Provided by gem
Categories Appetizers and Snacks Seafood Ceviche Recipes
Time 1h55m
Yield 12
Number Of Ingredients 10
Steps:
- Combine white fish, lime juice, orange juice, oil, and chile pepper in a glass or ceramic bowl. Cover with plastic wrap and refrigerate for 90 minutes.
- Mix in mangoes and green onions, cover, and chill for 10 minutes more.
- Gently fold in tomatoes and cilantro. Season with salt and pepper and serve immediately.
Nutrition Facts : Calories 148.2 calories, Carbohydrate 9.8 g, Cholesterol 45.4 mg, Fat 5.8 g, Fiber 2 g, Protein 15.4 g, SaturatedFat 0.9 g, Sodium 56.5 mg, Sugar 6.1 g
MANGO CEVICHE
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.
Provided by Steven Marshall
Categories Appetizers and Snacks Tapas
Time 1h20m
Yield 6
Number Of Ingredients 7
Steps:
- Mix mangos, onion, green bell pepper, red bell pepper, jalapeno peppers, cilantro, and lime juice together in a bowl.
- Cover bowl with plastic wrap and refrigerate until the ceviche is completely chilled, at least 1 hour.
Nutrition Facts : Calories 80.3 calories, Carbohydrate 20.1 g, Fat 0.4 g, Fiber 3.1 g, Protein 1.4 g, SaturatedFat 0.1 g, Sodium 6.9 mg, Sugar 14.5 g
SHRIMP AND MANGO CEVICHE
Nothing reminds me of a summer day beachside like fresh ceviche. The shrimp "cooks" in a citrus bath, then gets tossed with a colorful assortment of veggies. The roasted jalapeño adds a smoky heat that makes this dish sing.
Provided by Food Network Kitchen
Categories appetizer
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Stir together the lime juice and orange juice in a medium bowl. Add the shrimp, cover with plastic wrap and refrigerate until the shrimp are firm and opaque, 1 hour to 1 hour 30 minutes.
- Meanwhile, preheat the broiler. Broil the jalapeño until the skin is blackened all over, 2 to 3 minutes per side. Set aside to cool.
- Toss together the cilantro, olives, mango, tomatoes, bell peppers, onions and garlic in a large bowl.
- When the jalapeño is cool, carefully peel away the blackened skin, wiping away any remaining skin with a paper towel. Seed and finely dice the jalapeño and add it to the bowl. Stir in the shrimp, oil and 1/2 cup of the citrus marinade. Mix in the avocado and season with salt and pepper.
MANGO CEVICHE
Provided by Florence Fabricant
Categories appetizer
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Cut the flounder into 1 1/2-inch squares. Place in a glass, ceramic or stainless bowl, mix with the juice of 3 of the limes, cover and refrigerate overnight, mixing once, to marinate.
- Shortly before serving, remove the fish from the lime juice with a slotted spoon, draining well, and place the pieces in a shallow serving bowl. The fish should be white and opaque. Discard the liquid.
- Mix the fish with the juice of the remaining lime, the jalapeno pepper, scallion and coriander. Gently fold in the mango and avocado. Season with salt and pepper and serve immediately, or cover and refrigerate again and serve within 30 minutes.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 9 grams, Carbohydrate 20 grams, Fat 13 grams, Fiber 7 grams, Protein 21 grams, SaturatedFat 2 grams, Sodium 760 milligrams, Sugar 9 grams, TransFat 0 grams
SALMON MANGO CEVICHE
A friend of mine developed this recipe while trying to copy the ceviche from his favorite restaurant in the Rio Grande Valley. This is just perfect for an appetizer or a light summer meal, and tastes great with a bottle of Dos Equis! Make a lot because it's yummy the next day, too.
Provided by Christina P.
Categories One Dish Meal
Time 8h20m
Yield 4-8 serving(s)
Number Of Ingredients 8
Steps:
- Marinate salmon in lime juice for at least 8 hours.
- Dice remaining ingredients into a colander to drain.
- Drain salmon and combine with mixture.
- Serve immediately on crackers.
Nutrition Facts : Calories 141.5, Fat 2.3, SaturatedFat 0.4, Cholesterol 29.5, Sodium 47.5, Carbohydrate 20.9, Fiber 2.4, Sugar 11.4, Protein 12.7
CEVICHE WITH MINT AND MANGO
Provided by Molly O'Neill
Categories appetizer
Time 6h10m
Yield 4 appetizers
Number Of Ingredients 8
Steps:
- In a small nonreactive bowl, combine the scallops and lime juice. Cover and refrigerate for 6 hours or overnight.
- Drain the scallops, discarding the lime juice. Transfer scallops to a medium bowl, add the mango, onion, pepper, garlic and oil and toss. Add the mint, toss and serve.
Nutrition Facts : @context http, Calories 221, UnsaturatedFat 7 grams, Carbohydrate 25 grams, Fat 8 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 451 milligrams, Sugar 14 grams, TransFat 0 grams
SCALLOP AND MANGO CEVICHE WITH THAI-LIME DIPPING SAUCE
This dipping sauce, fresh with herbs and tangy with lime, is Blue Ginger's, Ming Tsai's restaurant, most requested recipe. It's based on the traditional Thai dip called cha-gio, which gets its flavor from fish sauce. That salty ingredient is nicely balanced with lime juice. The herbs darken as the sauce ages; this isn't a taste problem (quite the opposite, as the flavor deepends over time) but the sauce will lose it looks. If this bothers you make and store the sauce "base" only, then chop & add the herbs an hour before serving it.Ceviche is food "cooked" without heat. As with all ceviches, freshness is key. Make sure your scallops are pristine enough to eat raw. This technique uses citric acid or vinegar to firm and therefore"cooked". Here, mango adds its exotic sweetness to scallops, which cook in the flavorful dipping sauce. Ming Tsai - ming.com - Episode 105, Tags: sauce, appetizer, scallops or mangoes. ;)
Provided by Manami
Categories Lime
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- THAI-LIME DIPPING SAUCE:.
- In a large non-reactive bowl, combine the ingredients and mix.
- SCALLOP AND MANGO CEVICHE:.
- In a nonreactive bowl, combine the scallops with the Thai Lime Dipping Sauce and toss.
- Marinate, refrigerated, for 10 minutes.
- Arrange a layer of the mache on chilled plates.
- Top each portion with 3 scallop slices, half the shallot, and all of the mango.
- Top with the remaining scallop slices and shallot.
- Pour over the lime juice.
- Sprinkle with the peppercorns, crushing them with your fingers as you do so.
- Serve immediately.
- *Use the sauce for "ceviche cooking" cod, salmon and Contessa Shrimp. Use to marinate chicken legs and thighs in the sauce, and fry.
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5/5 (1)Total Time 40 minsCategory Appetizer, SnackCalories 84 per serving
- Make sure the shrimp is thawed, peeled and deveined, then place it on a cutting board and chop it into bite-sized pieces. Place it into a large bowl, along with the onion, lime juice and 1/2 tsp salt.
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MANGO CEVICHE - LATIN RECIPES - LAYLITA'S RECIPES
2018-05-07 This refreshing mango ceviche is prepared with fresh mango, onions, lime juice, orange juice, habanero and/or fresno red chili peppers, …
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4.8/5 (69)Category Appetizer, SnackCuisine Ecuadorian Inspired, Latin, South AmericanTotal Time 55 mins
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4.8/5 (69)Category Appetizer, SnackCuisine Ecuadorian Inspired, Latin, South AmericanTotal Time 55 mins
- Sprinkle the red onion slices with salt and soak in cold water for about 10 minutes, rinse and drain.
- Place the diced mangos, the red onions, a little bit of chopped cilantro, and a pinch of salt in large bowl. Add the juice from 2-3 limes, mix and let rest while you make the habanero orange juice.
- In a blender, combine the rest of the lime juice, 1 cup of orange juice, the reserved mango chunks, the habaneros/red chilies, salt + optional oil. Blend until you a smooth juice or sauce.
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MANGO SHRIMP CEVICHE RECIPE WITH PINEAPPLE - FOOD …
2018-06-14 Instructions. In a large bowl, mix shrimp and lime juice. Let sit in the fridge 30-45 minutes, until the shrimp appears white. While the shrimp "cooks, " stir together all of the ingredients up to the avocado. Cover and refrigerate …
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2018-05-05 Instructions. Bring a medium pot of generously salted water to a boil. Add shrimp and immediately turn off the heat. Let shrimp sit until just cooked through, about 1-2minutes. Drain and rinse under cold water. Chop …
From simplehealthykitchen.com
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SHRIMP AND MANGO CEVICHE {WITH AVOCADO} – LAYLITA'S …
For this mango shrimp ceviche recipe I used red onion in two different ways, I added some diced to the actual ceviche to let it marinade and infuse its flavor to the dish. I sliced the rest of it thinly and made a curtido or marinated them in …
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SHRIMP & MANGO CEVICHE RECIPE - LIVING SWEET …
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From livingsweetmoments.com
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RECIPE: SHRIMP AND MANGO CEVICHE | WHOLE FOODS …
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Instructions. Scoop the fish into a large nonreactive bowl (stainless steel or glass work best) and add the citrus juices and habanero chile. Fish should be completely submerged in juice—add more juice if the fish does not float freely. Allow the fish to “cook” in the citrus juices to your desired doneness—30 minutes to an hour for ...
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COCONUT MANGO CEVICHE RECIPE - RECIPES.NET
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From veggiesociety.com
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From theendlessappetite.com
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Instructions. Add shrimp and lime juice to a large bowl, cover and allow shrimp to marinate for 45 minutes to an hour and a half, or until they are pink and opaque. The size of your shrimp determines how long this process takes. While the shrimp is marinating, add mango, tomatoes, onion, jalapeño, garlic, parsley, salt, pepper and chipotle ...
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HALIBUT-MANGO CEVICHE RECIPE | MYRECIPES
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From myrecipes.com
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CEVICHE DE MANGO (MANGO CEVICHE) FROM CEVICHE: …
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From thespruceeats.com
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From mommyshomecooking.com
From mommyshomecooking.com
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2015-04-26 You could also do small dice and transfer to a bowl. Add the line juice, orange juice, green onion and jalapeño. Stir the mixture making sure to coat all the fish with the citrus juice. Cover the bowl with plastic wrap and refrigerate for at least three hours, stirring once or twice in that time.
From foodnessgracious.com
From foodnessgracious.com
HALIBUT CEVICHE WITH MANGO AND AVOCADO - FROM A CHEF'S KITCHEN
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From fromachefskitchen.com
From fromachefskitchen.com
MANGO HALIBUT CEVICHE - DOWNSHIFTOLOGY
2021-03-23 Instructions. In a glass (non-reactive) bowl, stir together the halibut, lime juice, and lemon juice. Cover the bowl and marinate in the fridge for 30 minutes to 4 hours. You'll notice the halibut go opaque as the lime juice "cooks" the fish. The …
From downshiftology.com
From downshiftology.com
10 BEST CEVICHE RECIPES - INSANELY GOOD
2022-06-01 2. Scallop Ceviche. When it comes to easy scallop recipes, this one is virtually effortless. Mix tender scallops in lemon and lime, then toss in a handful of cilantro and red chili to make it pop. Go easy on the extra fixings, though. This dish is all about plush, bay scallops.
From insanelygoodrecipes.com
From insanelygoodrecipes.com
SCALLOP MANGO CEVICHE RECIPE | EATINGWELL
Ceviche is traditionally made by “cooking” a seafood in a citrus-based marinade. In this version, we use scallops and cook them lightly before marinating them in a tangy mango, lime, chile pepper and onion marinade. Try serving this ceviche Peruvian-style, with hard-boiled egg, sweet potato, lettuce and corn. Or keep it simple and serve it on salad greens with tortilla …
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From downshiftology.com
CEVICHE WITH MANGO AND AVOCADO - SWEET PEA'S KITCHEN
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From sweetpeaskitchen.com
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MANGO SHRIMP CEVICHE RECIPE FOR AN EASY APPETIZER
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From confessionsofanover-workedmom.com
From confessionsofanover-workedmom.com
MANGO "CEVICHE" - TINY URBAN KITCHEN
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