Ingredients
- 1 lb striped bass, filleted and trimmed
- 1/2 red onion
- 1 avocado
- 1 mango
- 1 cup freshly squeezed lime juice
- 1/3 cup fresh squeezed lemon juice
- 1/3 cup cilantro
- 1 green jalapeno
- 1 red jalapeno
- salt & pepper to taste (~1/4 tsp each)
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Ceviche
Time: 20 minutes prep, 120 minutes cook
Servings: 8
Directions
- Cube fish into 1/2" pieces
- Peel, pit and dice mango and avocado into 1/4"-1/3" pieces
- Thinly slice red onion and chop into 1/2"-1" strips
- Chop cilantro
- Stem, seed, halve down the long side and thinly slice (if the peppers have a lot of heat, reduce the amount)
- Mix all ingredients into large non-reactive bowl. Lightly season. Be somewhat gentle as to not smash mango or avocado (clean hands work the best)
- Cover and refrigerate for 2 hours to let flavors mix. Ceviche is ready when fish meat changes color from opaque to white and texture is firm. Season with salt/pepper to taste.
- Serve with tortilla chips, plantain chips or lettuce cups. Or in martini glasses if you want to be fancy.
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Summary
Light and refreshing ceviche. I used fresh striped bass that we caught on the Sacramento River, but think you could substitute with any fresh white fish, conch or scallops.
Reviews
July 10, 2008
Used sea bass that I had the butcher clean and cut for me; the mix of the mango, avocado and fish is out of this world. Cleaned out the bowl. Highly recommend.I've cooked/tasted this recipe!This is a variation
