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Ceviche

Created by

Total Time

35 minutes

Prep Time

15 minutes

Cook Time

20 minutes

Rating

(1)

Use the freshest fish you can find and pair with chopped mango, a variety of lemon and orange citrus, onion, cilantro, and avocado – you’ll have a vibrant, tangy, and sweet appetizer that others will beg you for the recipe. Ask your fish market for local, line caught fish.

Use the freshest fish you can find and pair with chopped mango, a variety of lemon and orange citrus, onion, cilantro, and avocado – you’ll have a vibrant, tangy, and sweet appetizer that others will beg you for the recipe. Ask your fish market for local, line caught fish.

Ingredients

Yield: 10 servings

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Directions

Step 1

Cut fish using a large sharp chef’s knife into small pieces and place into bowl. Add remaining ingredients including onion, mango, baby tomatoes, jalapeños, and cilantro.

Step 2

Cut lemons and oranges in half and juice them into the bowl of ingredients. Season with salt and pepper. Toss well so that everything is evenly coated with juice. Taste and season with more salt if necessary.

Step 3

Let marinate in the fridge for 20+ minutes. The longer the ceviche marinates, the more “cooked” the fish will be. Garnish with avocado when ready to serve.

Note

Ceviche is best enjoyed the same day it’s prepared, but can be eaten the next day as well.

Watch how to make this

mango fish ceviche in large white party bowl

Watch how to make this

mango fish ceviche in large white party bowl

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