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Mango Ceviche

Mango Ceviche

  • Prep

    20 m
  • Ready In

    1 h 20 m
steve21_12

steve21_12

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 80 kcal
  • 4%
  • Fat:
  • 0.4 g
  • < 1%
  • Carbs:
  • 20.1g
  • 6%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 7 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  1. Mix mangos, onion, green bell pepper, red bell pepper, jalapeno peppers, cilantro, and lime juice together in a bowl.
  2. Cover bowl with plastic wrap and refrigerate until the ceviche is completely chilled, at least 1 hour.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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