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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Recipe Summary

prep:
20 mins
additional:
1 hr
total:
1 hr 20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix mangos, onion, green bell pepper, red bell pepper, jalapeno peppers, cilantro, and lime juice together in a bowl.

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  • Cover bowl with plastic wrap and refrigerate until the ceviche is completely chilled, at least 1 hour.

Cook's Notes:

Add raw fish, shrimp, shellfish as desired before lime juice is added.

Add pineapple, peaches, and pears as desired.

Nutrition Facts

80 calories; protein 1.4g 3% DV; carbohydrates 20.1g 7% DV; fat 0.4g 1% DV; cholesterolmg; sodium 6.9mg. Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 1
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Rating: 5 stars
01/22/2015
add salt to taste and some olive oil... Read More
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