Mexican Mango And White Fish Ceviche Recipes

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MEXICAN MANGO AND WHITE FISH CEVICHE



Mexican Mango and White Fish Ceviche image

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

2 pounds white fish, cut into small cubes
4 limes, juiced
½ orange, juiced
1 tablespoon olive oil
1 green chile pepper, chopped
2 mangoes, cut into cubes
5 green onions, chopped
3 tomatoes, seeded and chopped
½ cup chopped fresh cilantro
salt and ground black pepper to taste

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

WHITE FISH CEVICHE



White Fish Ceviche image

This version is prepared without peppers so that the flavor of the sea dominates. This recipe comes from Bernie Matz of The Cafe at Books & Books, in South Florida. He prefers to use fresh grouper, but striped bass or other firm white fish will work fine. Try not to use a fish that has previously been frozen, they are not as firm. The ceviche will keep, under refrigeration, for 2 days, but eating withing 3 or 4 hours is optimal since he fish will continue to "cook" in the citrus juices.

Provided by threeovens

Categories     Very Low Carbs

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

3 lbs boneless white fish, skinless (grouper, striped bass, hake, or halibut)
fresh lime juice (3 limes)
fresh orange juice (1 orange)
2 tablespoons white vinegar
kosher salt & freshly ground black pepper
2 tablespoons olive oil
1/4 small red onion, chopped
3 green onions, trimmed and chopped 1 celery rib, chopped
2 tablespoons fresh cilantro, chopped

Steps:

  • Using a sharp knife, cut the fish, on the bias, into 1/8 inch pieces.
  • Place the fish in a bowl with the juice of 2 limes and refrigerate 15 minutes to "cook.".
  • Use a clean bowl, and stir together the juice of 1 lime, orange juice, vinegar, salt, pepper, and olive oil; stir in the onion, green onion, celery, and cilantro.
  • Drain the fish and gently fold into the dressing.
  • Serve immediately, or refrigerate 3 to 4 hours, up to 2 days.

Nutrition Facts : Calories 335.5, Fat 11.3, SaturatedFat 2.4, Cholesterol 95.5, Sodium 859, Carbohydrate 0.9, Fiber 0.2, Sugar 0.3, Protein 53.9

MANGO CEVICHE



Mango Ceviche image

Provided by Florence Fabricant

Categories     appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 8

2 pounds flounder fillets
Juice of four limes
1 jalapeno pepper, cored, seeded and minced
1/4 cup chopped scallion
1/4 cup chopped fresh coriander
1 ripe mango, peeled and diced
2 ripe Haas avocados, peeled and diced
Salt and freshly ground pepper

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

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