Mango Ceviche
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds flounder fillets
- Juice of four limes
- 1jalapeno pepper, cored, seeded and minced
- ¼cup chopped scallion
- ¼cup chopped fresh coriander
- 1ripe mango, peeled and diced
- 2ripe Haas avocados, peeled and diced
- Salt and freshly ground pepper
Nutritional analysis per serving (6 servings)
265 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 20 grams carbohydrates; 7 grams dietary fiber; 9 grams sugars; 21 grams protein; 760 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the flounder into 1½-inch squares. Place in a glass, ceramic or stainless bowl, mix with the juice of 3 of the limes, cover and refrigerate overnight, mixing once, to marinate.
- Step 2
Shortly before serving, remove the fish from the lime juice with a slotted spoon, draining well, and place the pieces in a shallow serving bowl. The fish should be white and opaque. Discard the liquid.
- Step 3
Mix the fish with the juice of the remaining lime, the jalapeno pepper, scallion and coriander. Gently fold in the mango and avocado. Season with salt and pepper and serve immediately, or cover and refrigerate again and serve within 30 minutes.
Private Notes
Comments
I grew up in Panama. Ceviche was available daily, wherever you ate. Flounder is too tender a fish to use for this dish. We used different fish, such as snook, grouper, red snapper, even shark. We also put more hot pepper (habañeros), as well as a lot more lime & lemon juice in the mix. The mangos seem superfluous, but firm mangos (turning from green to yellow) make an excellent salad with a vinaigrette and some onion and cucumber plus whatever else you'd care to throw in there. ¡Salud!
We made this with rockfish; marinated in the lime juice for 6 hours; added chopped Persian cucumber and sweet onion, also diced red pepper for color and bite. Salt to taste and served with lime and avocado on the side, and tortillas chips. It was perfect for a 100 degree day!
I grew up in Panama. Ceviche was available daily, wherever you ate. Flounder is too tender a fish to use for this dish. We used different fish, such as snook, grouper, red snapper, even shark. We also put more hot pepper (habañeros), as well as a lot more lime & lemon juice in the mix. The mangos seem superfluous, but firm mangos (turning from green to yellow) make an excellent salad with a vinaigrette and some onion and cucumber plus whatever else you'd care to throw in there. ¡Salud!
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