Mexican Mango and White Fish Ceviche Recipe

White fish fillets: Fresh fish like tilapia or sea bass, diced into small pieces.

Mango: A ripe mango, diced to add sweetness.

Red onion: Finely chopped for crunch and flavor.

Cilantro: Freshly chopped to add a burst of freshness.

Lime juice: Freshly squeezed to 'cook' the fish and add tanginess.

Jalapeño: Seeded and finely chopped for a bit of heat.

Salt: To enhance the flavors.

Black pepper: For a touch of spice.

When preparing ceviche, it's crucial to use the freshest white fish available to ensure the best flavor and texture. Dice the fish fillets into uniform pieces to ensure even 'cooking' in the lime juice. The acidity of the lime juice will denature the proteins in the fish, giving it a firm and opaque appearance. For an extra burst of flavor, consider adding a touch of orange juice or grapefruit juice to the lime juice. When chopping the red onion, rinse it under cold water to mellow its sharpness, making it more palatable in the dish. Finally, always taste and adjust the seasoning with salt and black pepper before serving to ensure a balanced flavor profile.

• white fish fillets - Substitute with shrimp: Shrimp can provide a similar texture and absorb the citrus flavors well.

• ripe mango - Substitute with pineapple: Pineapple offers a similar sweetness and tropical flavor profile.

• red onion - Substitute with shallots: Shallots have a milder flavor and can add a subtle sweetness.

• fresh cilantro - Substitute with parsley: Parsley provides a fresh, slightly peppery flavor that can complement the dish.

• freshly squeezed lime juice - Substitute with lemon juice: Lemon juice offers a similar acidity and citrus flavor.

• jalapeño - Substitute with serrano pepper: Serrano peppers have a similar heat level and flavor profile.

• salt - Substitute with sea salt: Sea salt can provide a more nuanced flavor and texture.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor but can still add the necessary heat and depth.

• To store the ceviche, transfer it to an airtight container. Ensure the container is sealed tightly to maintain freshness and prevent any odors from seeping in or out.

• Place the container in the refrigerator. The ceviche should be consumed within 24 hours for the best flavor and texture. Beyond this time, the fish may become overly marinated and lose its desirable texture.

• If you need to store it for a longer period, freezing is an option. However, note that freezing may alter the texture of the fish and mango.

• To freeze, first, ensure the ceviche is as fresh as possible. Transfer it to a freezer-safe container, leaving some space at the top to allow for expansion.

• Label the container with the date of freezing. This helps you keep track of how long it has been stored.

• When ready to use, thaw the ceviche in the refrigerator overnight. Avoid thawing at room temperature to prevent any risk of bacterial growth.

• Once thawed, give the ceviche a gentle stir to redistribute the lime juice and other ingredients. Taste and adjust seasoning if necessary before serving.

• Always check the ceviche for any off smells or changes in texture before consuming, as these can be signs that it has spoiled.

• Method 1: Quick Refresh

  1. Drain Excess Liquid: Pour off any excess lime juice that has accumulated in the container.
  2. Add Fresh Ingredients: Dice a bit more mango, red onion, and cilantro to freshen up the flavors.
  3. Mix Gently: Stir the ceviche gently to combine the new ingredients with the leftovers.
  4. Serve Cold: Serve immediately with tortilla chips or on tostadas.

• Method 2: Warmed Ceviche

  1. Preheat Oven: Set your oven to 350°F (175°C).
  2. Prepare Baking Dish: Place the leftover ceviche in an oven-safe dish.
  3. Cover with Foil: Cover the dish with aluminum foil to prevent drying out.
  4. Bake: Warm in the oven for about 10-12 minutes, or until the white fish is heated through.
  5. Serve Warm: Serve with warm tortilla chips or on tostadas.

• Method 3: Stovetop Refresh

  1. Heat Pan: Warm a non-stick skillet over medium heat.
  2. Add Ceviche: Add the leftover ceviche to the skillet.
  3. Stir Gently: Stir gently for about 3-5 minutes, just until the white fish is warmed through.
  4. Serve Immediately: Serve with tortilla chips or on tostadas.

• Method 4: Microwave Quick Fix

  1. Transfer to Microwave-Safe Dish: Place the leftover ceviche in a microwave-safe bowl.
  2. Cover: Cover the bowl with a microwave-safe lid or plate.
  3. Heat: Microwave on medium power for 1-2 minutes, stirring halfway through.
  4. Check Temperature: Ensure the white fish is heated through.
  5. Serve: Serve with tortilla chips or on tostadas.

• Mixing bowl: A large bowl used to combine and mix the ingredients together.

• Knife: Essential for dicing the white fish, mango, red onion, and jalapeño.

• Cutting board: A surface to safely chop and dice the ingredients.

• Citrus juicer: Useful for squeezing fresh lime juice.

• Measuring cups: To measure out the red onion, cilantro, and lime juice accurately.

• Measuring spoons: To measure the salt and black pepper precisely.

• Plastic wrap: To cover the mixing bowl while the fish is marinating in the lime juice.

• Spoon: For stirring and mixing the ingredients together.

• Serving dish: To present the ceviche once it is ready.

• Tortilla chips: Optional, for serving the ceviche.

Pre-dice ingredients: Prepare the fish fillets, mango, red onion, and jalapeño in advance and store them in separate containers.

Use bottled lime juice: Save time by using freshly squeezed lime juice from a bottle instead of squeezing limes.

Chill the bowl: Place the mixing bowl in the fridge before starting to keep the ceviche cold and speed up the marinating process.

Batch prep: Double the recipe and store extra servings in the fridge for a quick meal later.

Pre-chop cilantro: Chop cilantro ahead of time and store it in an airtight container.