MANGO SALMON CEVICHE
Ceviche is a dish where raw fish marinates in citrus or acid which causes the fish to cure and turn opaque all while taking on the flavor of the marinade. In this recipe, the salmon is cured in lime juice and then tossed with mango, avocado and green apple for a refreshing and flavorful bite.
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Combine the salmon and lime juice in a large bowl, making sure the salmon is fully submerged (add more lime juice if necessary to cover). Cover with plastic wrap and refrigerate 6 to 8 hours.
- Combine the cilantro, vinegar, sugar and 2 teaspoons salt in another large bowl. Drain the salmon, reserving 1/4 cup of the lime juice. Add the salmon and reserved lime juice to the cilantro mixture and toss; season with pepper. Cover and refrigerate, at least 1 hour or overnight.
- Just before serving, peel and dice the mango and avocado and dice the apple; fold into the ceviche. Drizzle with the sesame oil and sprinkle with the sesame seeds. Serve with tortilla chips.
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
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
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.
SHRIMP WITH MANGO & BASIL
This one-pan stir-fry is an Indian feast of sweet shrimp, perfumy mangoes and spicy basil. It's guaranteed to evoke dinnertime oohs and ahhs. Carbs are a time-tested way to take the pop out of the heat, so make sure you have plenty of aromatic jasmine rice to go with this fiery dish. Use prepeeled shrimp to make preparation a breeze.
Provided by Raghavan Iyer
Categories Healthy Shrimp Recipes
Time 45m
Number Of Ingredients 8
Steps:
- Toss shrimp with salt, cayenne to taste and turmeric in a medium bowl. Cover; refrigerate for about 30 minutes.
- Heat oil in a large nonstick skillet over medium-high heat; place the shrimp in a single layer and cook until the undersides turn salmon-pink, about 1 minute. Flip them over and cook for 1 minute more.
- Add mango, scallion greens and basil and cook, stirring, until the shrimp is just cooked and starts to barely curl, 1 to 2 minutes.
Nutrition Facts : Calories 157.7 calories, Carbohydrate 12.2 g, Cholesterol 142.9 mg, Fat 5 g, Fiber 1.7 g, Protein 16.5 g, SaturatedFat 0.9 g, Sodium 791.6 mg, Sugar 8.9 g
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
MANGO AND TUNA CEVICHE
Steps:
- Combine the tuna, 2 tablespoons lime juice, and a pinch of salt. Let sit for 1-5 minutes depending on how "cooked" you would like your tuna. Drain the tuna.
- Combine the mango, cucumber, red onion, 3 tablespoons lime juice, and jalapeños in a bowl.
- Add the tuna and cilantro to the mango mixture and adjust the seasoning with salt and lime juice as needed.
- Foldin the extra-virgin olive oil. Do not over mix once the olive oil is added or it will dull the color of the ceviche.
- Serve with tortilla chips.
- Variation: Serve with lettuce cups or add diced avocado to the mixture.To serve as a mini tostada, cut all ingredients into ¼" pieces, and serve on top of the crisp mini fried tortilla shell and top with sliced avocado.
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RECIPE: SHRIMP AND MANGO CEVICHE - WHOLE FOODS MARKET
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Servings 6-8Calories 80 per servingTotal Time 1 hr 10 mins
EASY FISH AND MANGO CEVICHE - MOMMY'S HOME COOKING
From mommyshomecooking.com
4/5 (21)Total Time 20 minsCategory Main CourseCalories 213 per serving
- Place the fish in a medium glass bowl. Add salt, pepper and the lime juice over the fish and mix gently to combine. Important note: please keep in mind that the lime juice must cover the fish completely for evenly “cooking”. Cover with plastic wrap and chill in the refrigerator until the fish is white and opaque throughout, about 20 - 25 minutes.
MANGO CEVICHE - THE ALMOND EATER - HEALTHY, REAL FOOD RECIPES
From thealmondeater.com
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.
- Next, add the mango, tomato, jalapeño, cilantro, and remaining salt to the bowl and stir to combine.
SHRIMP AND MANGO CEVICHE {WITH AVOCADO} – LAYLITA'S RECIPES
From laylita.com
4.9/5 (9)Total Time 1 hrCategory Appetizer
- Cut the cooked and peeled shrimp into bite sized pieces. You can also leave them whole if you prefer.
- Mix the cooked shrimp with the diced mango, diced red onions, diced hot peppers, chopped cilantro, lime juice (save 2-3 tablespoons of lime juice for the onion curtido salsa), orange juice and salt to taste. Refrigerate and let marinate for about 30 minutes to 1 hour.
MANGO SHRIMP CEVICHE RECIPE WITH PINEAPPLE - FOOD FAITH ...
From foodfaithfitness.com
5/5 (8)Total Time 40 minsCategory AppetizerCalories 145 per serving
- 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 until ready to use.
- Once the shrimp is done, drain the lime juice. Squeeze the shrimp a bit to make sure all the excess is gone.
- Add the shrimp, along with the avocado, into the bowl and stir well. Season to taste with salt and pepper.
MANGO CEVICHE - LATIN RECIPES - LAYLITA'S RECIPES
From laylita.com
4.8/5 (67)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.
MANGO + SHRIMP CEVICHE - SIMPLE HEALTHY KITCHEN
From simplehealthykitchen.com
Cuisine MexicanTotal Time 32 minsCategory AppetizerCalories 174 per serving
- 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 shrimp into ½ inch pieces and transfer to a large glass or ceramic bowl. Mix in the lime and pineapple juice, onions and serrano chile (if using). Cover bowl and refrigerate for 30 min. Optional step: (if you prefer less acidity) drain lime/pineapple juice from the shrimp prior to mixing with remaining ingredients.
- Mix in bell pepper, pineapple, mango, avocado and cilantro. Salt and pepper to taste. Garnish with cilantro leaves, if desired.
- Serve over a bed of greens or in individual bowls or martini/margarita glasses with tortilla chips.
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Servings 6Estimated Reading Time 2 minsCategory Starter
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5/5 (3)Total Time 8 hrsCategory AppetizerCalories 230 per serving
- Stir in the mangoes, tomatoes, onion and cilantro. Drizzle orange juice over the top & toss to combine.
EASY MANGO SHRIMP CEVICHE WITH AVOCADO | SHRIMP CEVICHE RECIPE
From joyfulhealthyeats.com
5/5 (1)Category SeafoodCuisine LatinTotal Time 1 hr 5 mins
- Add shrimp to a large bowl and pour lime juice over the shrimp. Toss to coat the shrimp and let sit for 5 to 10 minutes. The acid from the lime juice will cook the shrimp and turn it opaque in color. That’s how you know it’s done.
- Next, add cucumber, tomato, jalapeno, red onion, mango, cilantro, garlic cloves, cumin, salt and pepper to the bowl with the shrimp. Toss to mix. Cover and place in the refrigerator for at least 1 hour to allow the flavors to meld together.
MANGO AND JALAPENO CEVICHE - FOODNESS GRACIOUS
From foodnessgracious.com
Reviews 22Total Time 3 hrs 30 minsEstimated Reading Time 2 mins
- Cover the bowl with plastic wrap and refrigerate for at least three hours, stirring once or twice in that time.
VEGAN CEVICHE WITH MANGO AND AVOCADO - VEGGIE SOCIETY
From veggiesociety.com
5/5 (1)Calories 240 per servingCategory Appetizer
- Peel both the mango and avocado and dice them into similar size pieces with the hearts of palm. Discard the pith.
- Add all the ceviche ingredients to a mixing bowl and squeeze in the lime. Season with salt and pepper to taste and serve chilled.
MANGO HALIBUT CEVICHE - DOWNSHIFTOLOGY
From downshiftology.com
5/5 (5)Total Time 40 minsCategory AppetizerCalories 231 per serving
- 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 longer you marinate the fish, the more it will cook. See above in the blog post for more information.
- Remove the halibut from the fridge (no need to drain it) and add the mango, avocado, jalapeno, red onion, cilantro, and salt. Gently stir it to combine.
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