📝 About This Recipe
A vibrant, plant-based reimagining of the classic Peruvian coastal dish, this Mango Ceviche swaps seafood for succulent, sun-ripened tropical fruit. The natural sweetness of the mango is brilliantly balanced by the sharp acidity of fresh lime juice, the crunch of red onion, and a sophisticated kick of habanero heat. It is a refreshing, nutrient-dense appetizer that captures the essence of a tropical summer in every bite.
🥗 Ingredients
The Fruit Base
- 3 pieces Large Firm-Ripe Mangoes (peeled and cut into 1/2-inch cubes; Kent or Tommy Atkins varieties work best)
- 1/2 piece English Cucumber (seeded and finely diced for crunch)
- 1/2 cup Red Bell Pepper (finely diced)
Aromatics & Spice
- 1/2 small Red Onion (very thinly sliced into half-moons)
- 1/2 cup Fresh Cilantro (roughly chopped, stems included for flavor)
- 1/2 piece Habanero Pepper (seeded and minced very finely; use jalapeño for milder heat)
- 1 teaspoon Fresh Ginger (grated into a paste)
The 'Leche de Tigre' Dressing
- 1/2 cup Fresh Lime Juice (about 4-5 juicy limes)
- 2 tablespoons Extra Virgin Olive Oil (to add a silky mouthfeel)
- 1/2 teaspoon Sea Salt (adjust to taste)
- 1 teaspoon Agave Nectar (optional, to balance the acidity)
Garnish & Serving
- 1 piece Ripe Avocado (diced just before serving)
- 1/4 cup Toasted Macadamia Nuts (crushed for a buttery crunch)
- 1 bag Plantain Chips (for scooping)
👨🍳 Instructions
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1
Begin by preparing the red onion. To take away the harsh 'bite' while keeping the crunch, soak the thinly sliced onions in a bowl of ice water for 10 minutes, then drain and pat dry.
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2
Prepare the mangoes by slicing the 'cheeks' off the pit. Use a paring knife to score the flesh into a grid pattern, then scoop out the cubes with a large spoon into a chilled glass mixing bowl.
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3
Add the diced cucumber and red bell pepper to the mango. These provide a necessary structural contrast to the soft fruit.
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4
In a small separate jar or bowl, whisk together the fresh lime juice, olive oil, grated ginger, sea salt, and agave nectar until the salt is fully dissolved.
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5
Mince the habanero with extreme care (wear gloves if sensitive). Add it to the dressing base. Remember: the heat lives in the ribs and seeds, so remove them for a gentler glow.
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6
Pour the citrus dressing over the mango mixture and toss gently with a rubber spatula to ensure every piece of fruit is coated.
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7
Fold in the drained red onions and the chopped cilantro. The colors should be vibrant and the aroma immediately mouth-watering.
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8
Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 15-20 minutes. This 'cooks' the aromatics and allows the flavors to fuse.
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9
Just before serving, gently fold in the diced avocado. Adding it too early can result in a muddy appearance; you want the cubes to remain distinct.
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10
Taste one more time. You may need an extra pinch of salt or a squeeze of lime depending on the sweetness of your mangoes.
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11
Transfer the ceviche to a chilled serving platter or individual glass bowls.
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12
Sprinkle the crushed toasted macadamia nuts over the top for a final layer of texture and richness.
💡 Chef's Tips
Choose mangoes that are 'firm-ripe'—they should give slightly to pressure but not be mushy, otherwise, the ceviche will become a puree. Always use fresh lime juice; bottled juice lacks the bright enzymatic punch required to 'cure' the aromatics. If you are sensitive to heat, substitute the habanero with finely diced Fresno chili or red jalapeño. To make it a fuller meal, you can add 1 cup of cooked chickpeas or hearts of palm for added protein and density. Keep all your ingredients and your serving bowls chilled until the very last second to maintain the refreshing temperature.
🍽️ Serving Suggestions
Serve with salty plantain chips or thick corn tortilla chips for the perfect textural contrast. Pair with a crisp, cold Sauvignon Blanc or a classic Peruvian Pisco Sour. This makes an excellent topping for grilled white fish like mahi-mahi or sea bass. Serve inside hollowed-out coconut shells for a stunning tropical presentation at dinner parties. Accompany with a side of coconut lime rice to turn this appetizer into a light lunch.