Mango Ceviche

Ceviche is a Peruvian dish that is usually made with rocoto peppers. Since rocoto peppers are difficult to obtain outside of Peru, jalapeno peppers are an adequate substitute. Excellent as dip for tortilla chips. Excellent served in any option with blackened fish (i.e. ahi tuna), blackened chicken, or char-grilled steak.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 80 Calories

Ingredients

• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 yellow onion, diced
• 3 jalapeno peppers, minced
• 3 mangos - peeled, seeded, and diced
• ½ bunch fresh cilantro, minced
• 2 limes, juiced (with pulp)

Recipe Instructions

Step 1

Mix mangos, onion, green bell pepper, red bell pepper, jalapeno peppers, cilantro, and lime juice together in a bowl.

Step 2

Cover bowl with plastic wrap and refrigerate until the ceviche is completely chilled, at least 1 hour.