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Spicy ceviche with mango

45 mins
Low
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Ceviche is an ideal option for Lent. Try this special version with four different sauces. We guarantee a truly delightful explosion of flavors with the sour mango and spicy salsas alongside creamy avocado.
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Ingredients

4 portions
  • 800 grams fish fillet
  • 1/2 cups lemon juice, to marinate
  • 2 tablespoons olive oil, to marinate
  • 1 pinch salt, to marinate
  • 1/2 cups tomtato, in cubes, without seeds
  • 1/3 cups mango
  • 1/2 cups red onion, finely chopped
  • 2 serrano peppers, finely chopped
  • 3 tablespoons Salsa The authentic guacamaya®
  • 3 tablespoons Original Cholula® sauce
  • 3 tablespoons Salsa México Lindo®
  • 1 1/2 tablespoons Salsa La Anita® Green Habanero Salsa
  • 1 tablespoon oregano
  • to taste salt and pepper
  • 1/2 avocados, Sliced to decorate
  • 1 radish, sliced, to decorate
  • to taste fresh coriander, to decorate

Preparation

PPlace fish in a clean cutting board, and with a sharp knife, cut into medium sized cubes. Place in a bowl and add lime juice, olive oil, and salt. Allow to marinate refrigerated for 30 minutes.
Mix in thoroughly tomato, mango, red onion, serrano chile, salsas, oregano, salt and pepper to taste.
Serve in small bowls or glasses and decorate with avocado, radish and cilantro.

PRESENTATION

Serve in a cocktail glass with salted crackers or corn tostadas.

TIPS

For best results, use the freshest fish you can find.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (2)
Marbe Aguirre
25/03/2019 18:24:20
Gracias por la receta, está deliciosa y súper fácil de hacer
Socorro Mejia
21/03/2018 12:04:08
Fácil y rico

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