Recipe: Ceviche with Avocado & MangoMay 3rd, 2012 by PRG Marketing Department
Ceviche with Avocado & Mango
Habanero chiles are well known for their heat but are sometimes under-appreciated for their floral perfume and exotic, tropical flavor. This is a ceviche with the flavors of the Yucatan.
8 oz fish (choose the freshest fish you can find, one that’s suitable for serving raw)
1/2 cup lime juice, fresh squeezed
1/2 cup orange juice, fresh squeezed
2 Tbsp red onion, finely chopped
2 Tbsp cilantro, sliced into ribbons
1 Habanero chile, seeded, deveined, and minced (wear latex gloves if you have them)
1/2 ripe avocado, cut into 1/2” cubes
1 small, ripe mango, cut into 1/2” cubes
1 Tbsp extra virgin olive oil
Trim fish of any bloodlines or skin. Cut into 1/2” cubes and place in a small mixing bowl. Mix the juices together and pour enough over the fish to completely cover, reserving 2-3 Tbsp. Let the fish marinate for about 2 hours. Drain the juice from the fish and return it to the mixing bowl. Add the reserved juices, onion, cilantro, salt to taste, and about 1/4 of the minced Habanero chile. At this point, taste for salt, lime, and heat. Add as much chile as you like. Add another squeeze of lime if necessary. Gently fold in the mango, avocado, and olive oil. Serve with tortilla chips or romaine leaves.
Centro’s Annual Cinco de Mayo Fiesta is this weekend! Join us at Centro on Saturday, May 5th for drink specials, a cocktail-making competition, music, extended patio, outdoor bar, and much more. The weekend celebration will begin early with a Tequila & Beer Social today (5/3) and drink specials tomorrow (5/4). More event details available here.