Mango Ceviche Popular Recipes

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Mango Ceviche

"Ceviche is a Peruvian dish this is commonly made with rocoto peppers. Since rocoto peppers are hard to obtain out of doors of Peru, jalapeno peppers are an adequate replacement. Excellent as dip for tortilla chips. Excellent served in any alternative with blackened fish (i.E. Ahi tuna), blackened hen, or char-grilled steak."

Ingredients :

three mangos - peeled, seeded, and diced
1 yellow onion, diced
1 inexperienced bell pepper, diced
1 pink bell pepper, diced
3 jalapeno peppers, minced
1/2 bunch fresh cilantro, minced
2 limes, juiced (with pulp)

Instructions :

Prep : 20M	Cook : 6M	Ready in : 1H20M

Mix mangos, onion, inexperienced bell pepper, red bell pepper, jalapeno peppers, cilantro, and lime juice collectively in a bowl.
Cover bowl with plastic wrap and refrigerate until the ceviche is absolutely chilled, as a minimum 1 hour.

Notes :

Add raw fish, shrimp, shellfish as favored earlier than lime juice is introduced.
Add pineapple, peaches, and pears as desired.

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