We know, we know–it’s not really ceviche if there isn’t fish in it. But it’s 2016. There’s a brave new world out there. Ceviche can be made with mango now. Mango ceviche. Embrace the future.
This simple recipe is perfect for summer. The sweetness of the mango paired with bright flavors of lime, red onion, and cilantro scream warm weather. And it only takes about five minutes to prep, so you’ll only have to spend a minimal amount of time away from drinking stuff out coconut shells garnished with little umbrellas. Get the full recipe after the video.
2 ripe mangos, cubed
½ small red onion, diced fine
½ jalapeno, seeds and ribs removed, diced fine
Cilantro to taste, chopped
2 limes’ worth of juice, about ¼ cup
Pinch of salt
Combine all ingredients. Stir. Allow to sit for at least five minutes. Serve chilled or at room temperature.