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Ceviche de Mango Costarricense
A refreshing and vibrant appetizer that balances the sweetness of ripe mango with the tang of lime and a hint of spice. This vegetarian ceviche is a delightful twist on traditional seafood ceviche, perfect for a light starter or side dish.
ð§ ææ
- 3 large Ripe mangoes(peeled and diced into small cubes)
- 1/2 cup Lime juice(freshly squeezed)
- 1/4 cup Orange juice(preferably fresh)
- 1/2 small Red onion(finely chopped)
- 1/2 medium Red bell pepper(finely diced)
- 1/4 cup Cilantro(chopped)
- 1 small Jalapeño(seeded and finely minced (optional, for heat))
- to taste Salt
- to taste Black pepper
- 1 teaspoon Shrimp consommé powder(optional, for a hint of seafood flavor)
ðšâð³ äœãæ¹
- 1
In a medium bowl, combine the diced mangoes, finely chopped red onion, diced red bell pepper, chopped cilantro, and minced jalapeño (if using).
- 2
Pour the fresh lime juice and orange juice over the mango mixture. If using, stir in the shrimp consommé powder.
- 3
Gently toss all the ingredients to combine. Season with salt and black pepper to taste.
- 4
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the mango to 'cook' slightly in the citrus juices.
- 5
Stir before serving. Serve chilled, optionally over salad leaves or with tortilla chips.
ð¡ ããã®ã³ã
- âUse mangoes that are ripe but still firm to hold their shape.
- âAdjust the amount of jalapeño to your preferred level of spice.
- âIf you don't have fresh orange juice, a good quality store-bought juice can be used, but avoid those with added sugar.
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- Add diced pineapple or papaya for extra fruitiness.
- For a non-vegetarian version, add cooked shrimp or white fish chunks.