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Ceviche de Mango Verde
A refreshing and tangy appetizer featuring firm green mangoes marinated in lime juice with fresh herbs and vegetables, offering a delightful sweet and sour profile.
ð§ ææ
- 3 medium Firm green mangoes(peeled and diced into small cubes)
- 0.75 cup Lime juice(freshly squeezed)
- 0.25 cup Orange juice(preferably from a carton (natural juice may ferment faster))
- 0.5 medium Red onion(finely chopped)
- 0.5 medium Red bell pepper(finely diced)
- 0.25 cup Cilantro(chopped)
- 0.5 teaspoon Salt(or to taste)
- 1 teaspoon Sugar(optional, to balance acidity)
- 0.5 teaspoon Shrimp consommé powder (optional)(for an umami boost)
ðšâð³ äœãæ¹
- 1
In a non-reactive bowl, combine the diced green mangoes, finely chopped red onion, diced red bell pepper, and chopped cilantro.
- 2
Pour the fresh lime juice and orange juice over the mango mixture. Stir gently to combine.
- 3
Season with salt and sugar (if using). If using shrimp consommé powder, add it now and stir well.
- 4
Cover the bowl and refrigerate for at least 20 minutes to allow the flavors to meld and the mango to marinate.
â±ïž 20 minutes - 5
Serve chilled, perhaps over salad leaves or with plantain chips.
ð¡ ããã®ã³ã: This ceviche is best enjoyed fresh.
ð¡ ããã®ã³ã
- âUsing a slightly underripe mango is key for a good ceviche texture. If the mango is too ripe, it will become mushy.
- âThe shrimp consommé powder is a surprising ingredient that adds depth without a strong shrimp flavor.
- âIf you prefer a spicier kick, add a finely minced jalapeño or a pinch of red pepper flakes.
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- Some recipes add a small amount of finely chopped celery.
- A touch of finely minced garlic can be added for extra flavor.