Ceviche with 4 Chiles and Mango

Northgate
Ceviche is an ideal dish for Lent. Add a special touch to your recipe with this ceviche prepared with four different sauces. We guarantee an explosion of flavors, as the tangy mango, the spiciness of the sauces, and the avocado is a true delight.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 800 grams fish fillet
  • 1/2 cups lime juice, for marinating
  • 2 tablespoons olive oil, for marinating
  • 1 pinch salt, for marinating
  • 1/2 cups tomato, diced, without seeds
  • 1/3 cups mango
  • 1/2 cups red onion, finely chopped
  • 2 serrano chiles, finely chopped
  • 3 tablespoons authentic Guacamaya® sauce
  • 3 tablespoons Cholula® original sauce
  • 3 tablespoons México Lindo® sauce
  • 1 1/2 tablespoons La Anita® sauce green Habanero sauce
  • 1 tablespoon oregano
  • salt and pepper
  • 1/2 avocados, fan-shaped for decoration
  • 1 radish, sliced, for decoration
  • fresh cilantro, for decoration
Preparation
45 mins
0 mins
Low
  • Place the fish on a cutting board and, using a knife, cut it into medium cubes. In a bowl, place the fish and add the lime juice, olive oil, and salt, and let it marinate for 30 minutes.
  • Add the tomato, mango, red onion, serrano chili, sauces, oregano, salt, and pepper. Mix very well.
  • Serve in deep plates or small cups and decorate with avocado, radish, and cilantro leaves.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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