Tag Archives: Mexico

Mango Habanero Ceviche

Standard

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 ┬ácans 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