Mango Ceviche Recipe 475
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
THE COCONUT MANGO CEVICHE RECIPE
Steps:
- Dice the fish fillets and place them in a bowl.
- Juice the limes. Cover the fish with the juice and the coconut milk, and set aside for at least a couple of hours.
- Dice the mango and the avocado and place them in a second bowl. Chop the shallot and the cilantro leaves and add them to the bowl. Season with the olive oil the cayenne pepper and salt to taste.
- Once the fish is ready (whiten by the lemon juice) drain it and mix the two bowls contents.
- Salt to taste and serve (or refrigerate, or place in mason jars for your diner en blanc picnic).
- Tortillas, tortilla chips or mini tacos are Mango & Coconut Ceviche's best friends.
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
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.
MAHI MAHI CEVICHE
Provided by Amanda Freitag
Categories appetizer
Time 1h10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine the mahi mahi, lime juice, salt, garlic and onions. Cover and refrigerate for 1 hour.
- Stir in the cilantro, oil, cayenne, tomatoes, jalapenos and avocados, and serve.
MANGO CEVICHE RECIPE - (4.7/5)
Provided by fionalikesfood
Number Of Ingredients 11
Steps:
- Dice the tilapia and trim the connective muscle off of the scallops. Put the seafood in a dish with the serrano chilies and cover with lime juice. Put mixture in the fridge for 2-4 hours, or until the seafood is opaque. Once cooked, drain the seafood and mix together with tomatoes, onion, mango, avocado and cilantro. Season to taste with salt and pepper. Serve with a squeeze of fresh lime juice and deep fried tortillas.
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
TUNA AND MANGO CEVICHE
Make and share this Tuna and Mango Ceviche recipe from Food.com.
Provided by ratherbeswimmin
Categories Tuna
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Finely grate the zest of both limes into a medium bowl.
- Cut one of the limes crosswise in half and cut out sections from the fruit from the membranes from one half.
- Cut the segments into very small cubes.
- Toss the fruit into the bowl and squeeze the juice from the other half of the lime into the bowl.
- Add the mango, avocado, onion, ginger, chili, and tuna and stir everything together very gently with a rubber spatula.
- Squeeze the juice from the remaining lime into a small bowl and whisk in the olive oil and rum.
- Season with Tabasco sauce, salt, and pepper and pour the vinaigrette over the tuna mixture, again stirring very lightly so you don't crush the avocado.
- Taste for seasoning; cover the bowl tightly and chill for 1 hour.
- At serving time, adjust the salt and pepper and Tabasco, give the ceviche another stir.
- Serve immediately, garnished with a few cilantro leaves.
Nutrition Facts : Calories 308.8, Fat 16.6, SaturatedFat 2.7, Cholesterol 21.5, Sodium 30, Carbohydrate 26.6, Fiber 7.1, Sugar 16.1, Protein 15.9
More about "mango ceviche recipe 475"
RECIPE: SHRIMP AND MANGO CEVICHE - WHOLE FOODS MARKET
From wholefoodsmarket.com
Servings 6-8Calories 80 per servingTotal Time 1 hr 10 mins
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.
SHRIMP CEVICHE WITH MANGO AND AVOCADO RECIPE - TABLESPOON.COM
From tablespoon.com
Cuisine Latin AmericanCategory EntreeServings 4Total Time 3 hrs
- Bring water to a boil in a medium-sized pot and add-in the shrimp. Let cook for three to five minutes or until pink in color. Be careful not to overcook the shrimp, or else they’ll become too chewy.
- When ready, drain the shrimp and cool under cold running water. Set to the side over a container with ice.
- Cut and prepare all the ingredients, then add to the shrimp. Season as desired with the salt, pepper and your favorite spicy sauce. Squeeze the limes and pour the juice over the mixture. Stir well and thoroughly refrigerate before serving.
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.
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 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.
MANGO AND SHRIMP CEVICHE - COOK SMARTS
From mealplans.cooksmarts.com
Total Time 35 minsCalories 321 per serving
- Shrimp should be opaque after 20 minutes. Add to rest of ceviche and toss through. Season to taste with salt and your choice of hot sauce if desired. Spoon up ceviche with tortilla chips and finish with your smoothie!
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.
SHRIMP AND MANGO CEVICHE - KATE S. LYON
From kateslyon.com
Cuisine MexicanCategory AppetizerServings 4Total Time 45 mins
- Add shrimp to a large pot of boiling water and cook for one minute. Drain shrimp and add to a bowl of ice water to cool for a few minutes. Drain and set aside.
- In a medium bowl, mix drained, cooled shrimp and lime juice. Cover and let mixture marinate in the fridge 30-60 minutes until it looks “cooked” (turns white).
- Meanwhile, in another bowl, mix all the ingredients except the avocado. Cover and refrigerate until ready to use.
- When you’re ready to serve the ceviche, drain the lime juice from the shrimp and add all the ingredients, including chopped avocado, and stir until incorporated. Season to taste with salt and pepper.
EASY SHRIMP CEVICHE RECIPE - FLAVOR ... - FLAVOR THE MOMENTS
From flavorthemoments.com
5/5 (1)Total Time 1 hr 50 minsCategory AppetizersCalories 170 per serving
- Skip this step if your shrimp is peeled and deveined. Peel and devein the shrimp by separating the shell from the underside of the shrimp and removing it. Using kitchen shears, cut along the top middle of the shrimp from the head to tail to expose the membrane and remove it.
- Chop the shrimp into 1/2" chunks and place in a medium bowl. Add the salt and pepper and toss gently to combine, then add the lime, lemon and orange juice and stir gently, making sure that the shrimp is submerged in the citrus juice. Cover the bowl with plastic wrap and refrigerate for 30 minutes and up to 2 hours, stirring occasionally. When the shrimp is "cooked", it will be opaque (white or pink depending on its original color).
- Do not drain the liquid from the shrimp! Add the mango, avocado, bell pepper, red onion and cilantro and toss to combine. Adjust the seasoning as needed, then serve and enjoy!
AUTHENTIC CEVICHE DE PESCADO | MEXICAN RECIPES BY MUY DELISH
From muydelish.com
4.9/5 (10)Calories 218 per servingCategory Main Dish
- Cover and refrigerate for a minimum of 2 hours to “cook” the fish. Note: The lime juice must cover the fish completely for evenly “cooking.”
- Once it has cooked thru (you'll know by looking at it and the texture has turned opaque), add the remaining ingredients and mix very gently to combine. It is very important to do it delicately so that the fish continue to hold its shape.
MANGO CEVICHE RECIPE - THE APPETIZER CHICK
From theappetizerchick.com
Estimated Reading Time 2 mins
MANGO SHRIMP CEVICHE - WEELICIOUS
From weelicious.com
Servings 6-8Category Big Kids Recipes,Fruits,Entrees,Side Dishes
MANGO CEVICHE RECIPE 475 - TFRECIPES.COM
From tfrecipes.com
RICK BAYLESSTROPICAL MANGO CEVICHE - RICK BAYLESS
From rickbayless.com
MANGO-AVOCADO TUNA CEVICHE - MANGO.ORG
From mango.org
PLANT-BASED MANGO-COCONUT CEVICHE - MANGO.ORG
From mango.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love