Coconut Mango Ceviche
Let’s be clear, I don’t like ceviche, I love ceviche. I love the idea of fresh, bright, vibrant, acidic dishes that look and feel festive. I love how many varieties of ceviche there are, how many countries put their own twist on it. I love the simplicity of throwing a few good quality ingredients into a bowl and allowing them to build flavor. I love making it for dinner with friends, as a snack to enjoy in the summer, or even just as a quick + refreshing dinner at the end of a long day. Pair it with some tortilla chips or tostones and it’s truly a party. And I especially love letting food speak for itself, which is exactly what these colors and flavors do.
Between the sweetness of the mango, the mild red onion, the meatiness of the tuna, the creamy element of the coconut milk, and the brightness of the lime juice, anytime I enjoy this dish my tastebuds are sent into a happy dance and it’s almost like I can feel being on the beach in Mexico.
All that was needed to make this dish were a few simple ingredients, a cutting board, a good knife, and a mixing bowl.
Coconut Mango Ceviche
Author: Consciously Coastal
prep time: 15 | Servings: 2
Ingredients:
- sushi-grade fish (I used 8oz of wild-caught tuna), cut into 1/2-inch cubes (you can also use snapper, shrimp, or hearts of palm for a plant based option)
- 3-4 limes, juiced
- ¼ red onion, thinly sliced
- ¼ bushel cilantro, chopped
- 2 cup atulfo mango, cubed
- ¼ c full-fat organic coconut milk, make sure it’s combined
- Salt and black pepper, to taste
- Optional: 1 thinly sliced serrano pepper or ½ thinly sliced jalapeno, a sprinkle of everything bagel seasoning
Instructions:
- Prep all ingredients, combine them into a (not metal) mixing bowl and allow the fish to marinade for 10-30 minutes depending on the desired doneness of your fish. If you’re going plant-based, it will be ready to eat right away but you can also allow it to sit for further flavor building. But most importantly ENJOYY