Mexican Mango and White Fish Ceviche Recipe

White fish: Fresh fillets such as tilapia or sea bass, diced into small pieces.

Mango: A ripe mango, diced to add sweetness and texture.

Lime juice: Freshly squeezed lime juice to marinate and 'cook' the fish.

Red onion: Finely chopped to add a sharp, tangy flavor.

Jalapeño: Seeded and finely chopped for a spicy kick.

Cilantro: Freshly chopped to add a burst of herbal freshness.

Salt: To enhance the flavors of the ingredients.

Black pepper: For a touch of heat and depth.

When preparing ceviche, it's crucial to ensure that the white fish is diced into uniform pieces. This allows the lime juice to 'cook' the fish evenly, resulting in a consistent texture throughout the dish. Additionally, when chopping the red onion and jalapeño, aim for a fine dice to distribute their flavors more evenly and avoid overpowering any single bite. For a more vibrant presentation, consider using a ripe but firm mango to maintain its shape and add a delightful sweetness that complements the tangy and spicy elements of the ceviche.

• white fish fillets - Substitute with shrimp: Shrimp can provide a similar texture and absorb the citrus flavors well.

• ripe mango - Substitute with pineapple: Pineapple offers a similar sweetness and tropical flavor profile.

• fresh lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and citrus flavor.

• red onion - Substitute with shallots: Shallots have a milder flavor and can be used to avoid the strong taste of red onions.

• jalapeño - Substitute with serrano pepper: Serrano peppers offer a similar heat level and flavor.

• fresh cilantro - Substitute with parsley: Parsley can provide a fresh, herbaceous note without the distinct cilantro taste.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor.

• black pepper - Substitute with white pepper: White pepper offers a similar spiciness but with a slightly different flavor profile.

• Refrigeration:

  • Once your ceviche is prepared, transfer it to an airtight container. This helps maintain its freshness and prevents any unwanted odors from seeping in.
  • Store the container in the coldest part of your refrigerator. The ceviche should be consumed within 24 hours for optimal taste and texture.
  • Before serving again, give it a gentle stir to redistribute the lime juice and ensure all ingredients are well-mixed.

• Freezing:

  • While freezing ceviche is not typically recommended due to the delicate nature of white fish and mango, it can be done if necessary.
  • To freeze, place the ceviche in a freezer-safe, airtight container. Ensure there is minimal air space to prevent freezer burn.
  • Label the container with the date to keep track of its storage time. For best quality, consume within one month.
  • When ready to eat, thaw the ceviche in the refrigerator overnight. Note that the texture of the fish and mango may change slightly upon thawing.

• Serving After Storage:

  • If the ceviche has been refrigerated, serve it chilled directly from the fridge. It pairs wonderfully with tortilla chips or as a topping for tostadas.
  • For frozen ceviche, after thawing, check the texture and flavor. You might want to add a splash of fresh lime juice and a pinch of salt to refresh its taste.
  • Always ensure the ceviche is consumed promptly after thawing to enjoy its best quality and to maintain food safety.

• Cold Reheat Method:

  1. Remove the ceviche from the refrigerator.
  2. Let it sit at room temperature for about 10-15 minutes to take the chill off.
  3. Stir gently to redistribute the lime juice and other ingredients.
  4. Serve immediately with fresh tortilla chips or on its own.

• Warm Water Bath Method:

  1. Fill a large bowl with warm (not hot) water.
  2. Place the container of ceviche (make sure it's sealed) into the warm water.
  3. Let it sit for about 5-10 minutes, checking occasionally to ensure it doesn't get too warm.
  4. Once it reaches the desired temperature, remove from the water bath and serve.

• Microwave Method (Not Recommended for Best Quality):

  1. Place the ceviche in a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap with a few holes poked in it.
  3. Microwave on low power for 10-15 seconds, just enough to take the chill off.
  4. Stir gently and serve immediately.

• Room Temperature Method:

  1. Remove the ceviche from the refrigerator.
  2. Let it sit at room temperature for about 30 minutes.
  3. Stir gently to mix the mango, red onion, jalapeño, and other ingredients.
  4. Serve immediately with a garnish of fresh cilantro if desired.

• Stovetop Method (For a Slightly Different Take):

  1. Heat a non-stick pan over medium-low heat.
  2. Add the ceviche to the pan and stir gently for 1-2 minutes, just until it warms slightly.
  3. Remove from heat and let it cool for a minute or two.
  4. Serve with fresh lime wedges and tortilla chips.

• Mixing bowl: A large mixing bowl is essential for combining the diced white fish with lime juice and later mixing in the mango, red onion, jalapeño, cilantro, salt, and black pepper.

• Plastic wrap: Used to cover the mixing bowl while the fish is marinating in the lime juice in the refrigerator.

• Knife: A sharp knife is necessary for dicing the white fish, mango, red onion, and jalapeño.

• Cutting board: A cutting board provides a safe and clean surface for chopping and dicing ingredients.

• Citrus juicer: A citrus juicer helps efficiently extract fresh lime juice for marinating the fish.

• Measuring cups: Measuring cups are used to measure out the lime juice, red onion, and cilantro accurately.

• Spoon: A spoon is useful for stirring the ingredients together to ensure everything is well combined.

• Serving dish: A serving dish is used to present the ceviche once it is ready to be served.

• Tortilla chips: Optional, but tortilla chips can be used for serving the ceviche as a dip.

Prep ingredients in advance: Dice the white fish, mango, and red onion ahead of time and store them in the fridge.

Use a citrus juicer: A citrus juicer can quickly extract lime juice and save you from hand-squeezing.

Chill the bowl: Place the mixing bowl in the fridge before starting to keep ingredients cold and fresh.

Batch chop: Finely chop the jalapeño and cilantro together to save chopping time.

Taste as you go: Adjust seasoning while mixing to avoid multiple tastings.