Mango Habanero Ceviche

Thanks Matt for the tip to add Ginger Ale to cut the acidity from the limes!

Prep: 20 min

Cook/Marinate Time: 6 hours-overnight

Serves: 6-8

Ingredients:

• 1 lb raw white fish ( I used fresh tilapia), cubed
• 1/2 cup raw shrimp, cubed
• 2 mangos, cubed
• 1/2 purple onion, cubed
• 1 large tomato, cubed
• 2 habaneros, minced (this recipe is a 1 on the spicy scale, add more for more heat).
• 1 cup cilantro, chopped
• 15 limes, juiced
• 1.5  cans of ginger ale made from sugar cane

Instructions

• Cut up produce and fish/shrimp
• Place in large bowl
• Juice limes and cover fish and produce ( I use an electric juicer to make it easier).
• Cover and refrigerate for 4 hours
• After 4 hours add Ginger Ale for 2 more hours
• Serve on crackers like saltines or melba toasts

Ceviche