Ceviche with Mango.

Hello again! Ceviche is a traditional peruvian dish. I love ceviche and usually prepared it for my husband and I as a light dinner. Last week I made it for a ladies night out here at the subdivision and Thanks God! it was a success. I have to say, I love good attention (who doesn’t).

For making this dish you’ll need:

2 lb. of Tilapia or any other firm white fish.
2 Tbsp. of super fine cut red onion (if you are a raw onion lover you can use more and you can cut it thicker as well).
5 celery stalks.
1 red chile.
1 Mango
10 Persian limes
1 Tbsp. of salt.

Ok then, I first peeled and sliced the celery stalks. I didn’t use the white part.

I love onions. I like how versatile they are, but when they are raw… I can’t stand that there’s always people trying to talk to you, really close. It’s like they have a “she just ate onion” radar.

We’ll that is WHY I prefer to slice it real thin and then cut it in little pieces for my ceviche.

It is the turn of the red chile. This one is not very hot, which I love about it. I seeded and chopped it really small. I am from Venezuela (South America) and NO, we don’t eat spicy food. but if you want some heat in your ceviche. you can try with different kinds of chiles.

For the mango, you don’t need to use the whole fruit. 2 slices from each side will be fine. Cut it in cubes of about 1/2 inch. Remember to peel it.

Cut the tilapia fillets in half, lengthwise, and then slice it about half inch thick or less. add the juice of the ten persian limes and the tablespoon of salt (it is not too much salt for ceviche).

The ceviche should be mixed a couple of times for about 2 1/2 hours or until you can not see any pink in the fish. The lime juice is what cooks the fish. you need to make sure to turn the preparation a couple of times so all the fish cooks trough. At the end the color of the fish should be white with some light and dark grey parts.

We usually eat ceviche with soda crackers. I hope you enjoy!