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Tropical Mango Ceviche Recipe with tortilla chips

How to Make: A Refreshing Tropical Mango Ceviche Recipe

This Refreshing Tropical Mango Ceviche Recipe is a dish of beauty. Loud colors, bright and refreshing ingredients make for an elegantly balanced dish. Whether as an entree or an appetizer, you and your guests will be clamoring for more. And it's easier than you think...
5 from 3 votes
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Prep Time 20 minutes
Course Appetizer, Side Dish
Cuisine Latin American
Servings 4

Ingredients
  

  • ¾ lb Sushi Grade Tuna
  • 1 Cup Fresh Mango- Diced
  • ½ Cup Poblano- Finely Diced
  • ¼ Cup Red Onion- Finely Diced
  • 2 tsp Fresh Ginger- Grated
  • ½ Cup Tangerine- Chopped
  • 1.5 Cups Cucumbers- Diced I used Persian Cucumbers
  • ¼ Cup Orange Juice
  • 2 Tbsp Olive Oil
  • ⅓ Cup Lime Juice
  • 1.5 tsp Himalayan Pink Salt
  • 1 tsp Ancho Chili Powder
  • ¼ Cup Fresh Cilantro- Chopped and Packed
  • 1 Tbsp Granulated White Sugar
  • 1 Tbsp Mirin

Accouterments

  • Plantain or Tortilla Chips
  • Extra Lime Wedges
  • Flaky Sea Salt

Instructions
 

  • In a small bowl, combine the lime juice, olive oil, and mirin.
  • Cut your fish into bite sized pieces and marinate for 10 minutes in the lime juice mixture.
  • Place the rest of your ingredients into a large bowl and mix together.
  • After the fish has marinated for 10 minutes, combine it, along with the lime juice into the large bowl.
  • Fold all ingredients together and serve with tortilla or plantain chips!
  • Enjoy!
Keyword Ceviche, Fish, Gluten Free, Mango
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