An incredible ceviche recipe brought to you by my neighbor Gregor
It took many years to even be able to remember the word ceviche. Now, I have this kick-ass recipe for mango ceviche. Before getting into the detailed method, here’s my background with ceviche.
My Ceviche story
I discovered ceviche at Burger King. Well, sort of. They were my client of mine. And, while onsite at their office in Miami, I got dinner at a small bar boasting “the best ceviche in town”. I remember a few key details. The July heat was incredible. The fish was fresh off the boat. And, for the life of me, I couldn’t remember how to pronounce ceviche.
I tried to picture golfer Vijay Singh teaching his baby. “Say Vijay. Say Vijay.” That didn’t stick because I couldn’t picture ViJay eating ceviche. Too chilled. Too fresh. Too gluten-free. Nothing like Indian food. No offense, Vijay.
Then, I thought about high school football. Back then, when we played the younger guys, we called it “JV Day”. That didn’t work because as a football team, we liked our protein in the form of shakes (I made egg white smoothies). We definitely were not getting protein from a delicious South American dish.
Finally, my neighbor taught me how to make it. Ceviche doesn’t sound anything like Neighbor Greg. But, learning the ins and outs of making it made it easy to remember. Hopefully it does the same for you.
Other Noteworthy Versions
- Poor Girl Eats Well: Tostadas de Ceviche
- Vegan Yack Attack: Vegan Ceviche
- Shawna Coronado: White Fish Ceviche
Useful tips for Mango Ceviche
While ceviche doesn’t need much active time, it needs to “cook” in the fridge for a few hours. Plus, it’s best to mix it a few times while it’s chillin. So, this is good to make on your day off. Not so much right after work.
“Use all fresh stuff” was the biggest takeaway from Neighbor Greg. Certainly, there are times when you don’t have an onion and use onion powder. Same with garlic. But, I agree that the juice and cilantro definitely need to be fresh. The fish, too. The fresher the better.
Unfortunately, Trader Joe’s Frozen Fish isn’t going to cut it for ceviche. We used fresh tilapia. I’ve had it with shrimp, and other fresh fish-type meats. If it’s your first time, go with tilapia. But, no matter what, when picking fish, the fresher the better. That is, unless you’re pregnant or may become pregnant. Then, you might want to avoid ceviche altogether.
Give the fish a rinse under cold water, first.
Slice the fish into four long pieces. Quarters. That's about the size of one 'fillet'. A quarter of a big fresh piece.
Then, slice the other direction. Easiest, quickest way to get perfect sized chunks.
If you like garlic, this is the way to go.
Fresh squeezed lemon and lime juice. This is what "cooks" the fish. You could probably get away with using the pre-squeezed, from-concentrate juice, but I wouldn't be too excited about it.
Be gentle when you mix it up.
Cover, refrigerate. Shortly after mixing with lemon and lime juice, the fish will start to turn white. Almost like it just got out of the oven. Except it's not hot.
Big takeaway: Garlic, cilantro and lemon juice are incredibly refreshing in the summer.
The add-ins to the ceviche is where you can get creative. Think of it like salsa. Million ways to make it. We used mango and jalapeño for this mango ceviche. It would have been good without mango, too -- more emphasis on the fish.
Greg minced the onions by hand. I woulda just thrown it in my Vitamix.
I can see an argument for slicing the avocado by hand, though. Vitamix won't necessarily purée the stuff, but isn't as precise as cutting pieces to fit.
Mix all the salsa-like add-ins separately.
Gently mix it all together. It should look like this.
Goes great with chips and in a martini glass.
But served best with with wine and good friends.
Simply incredible mango ceviche.
- tilapia fillets - 2 lbs (about ten fillets)
- lemon juice - 4 lemons worth
- lime juice - 4 limes worth
- garlic - a couple cloves
- yellow onion - 1 half
- avocado - 1 whole
- tomato - 1 whole
- sea salt - or regular ol' salt
- jalapeno - 1 or 2 whole
- mango - 1 whole (optoinal)
- Cut fresh fish in small chunks.
- Chop rest of add-ins.
- Mix chopped fish with lemon & lime juice, cilantro, garlic, salt.
- Cover and refrigerate for 2-4 hours, mixing hourly.
- Add rest of ingredients, mix.
- Refrigerate for a bit before serving.
What’s your ceviche story? Any useful tips? Where’s the best ceviche in town?
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