Preparing a delicious Peruvian ceviche with mango and fish is a fabulous idea. This appetizer is easy and quick to make, and the combination of all its ingredients makes it a tasty and refreshing option to enjoy in good company.
A dish that combines the freshness of fish with the sweetness of mango.
It originated on the coasts of Peru as a way to marinate fish with lime juice, in a blend of indigenous and Spanish culinary influences. We hope you'll love cooking it at home!
Peruvian ceviche with mango and fish
Ingredients
1 White fish fillet of any kind
1 Bell pepper
1 Finely sliced red onion
3 Limes (juice)
1 can of Canned tender corn
1 Finely chopped cilantro leaf
1 Celery stalk
1 teaspoon of Olive oil
1 pinch of Salt
Ice
½ Mango
1 pinch of Black pepper
Preparation
Step 1 : The fish fillet is cut into cubes, removing the bones.
Step 2 : In a bowl, place the fish cubes and add lime juice, chopped cilantro, chopped celery, salt, and pepper to taste.
Step 3 : Set aside in the refrigerator.
Step 4 : Chop the red onion and bell pepper into julienne strips, and cut the mango into thin cubes.
Step 5 : Once taken out of the refrigerator, add tender corn, onion and bell pepper julienne, and a little cilantro to the fish fillet.
Step 6 : Mix well and add a little oil and the juice of one lime.
Step 7 : The dish is ready to serve and can be garnished with plantain chips and cubed avocado.
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