Mango & Avocado Ceviche
Mild white fish "cooked" in pure, fresh-squeezed lemon juice, topped with diced avocado, mango, and cilantro.
Equipment
Ingredients
- 3-4 lbs mild, firm white fish sole, halibut, grouper, bass, fluke, flounder, or rockfish are all good options
- 8-10 lemons
- 3-4 avocados, ripe
- 2-3 mangoes, ripe
- 1 bunch fresh cilantro
- 2-3 tsp mineral salt
Instructions
- Wash and dry fish filets.
- Use kitchen shears to cut filets into bite-sized pieces, then place them in a large, glass container.
- Slice lemons in half, then juice them with the citrus press.
- Season fish pieces generously with salt, then pour lemon juice over fish until fully immersed. If needed, juice more lemons.
- Allow fish to "cook" in the lemon juice for 4-8 hours, depending on whether you want your fish to taste more like sushi or more like lemon.
- Dice mango and avocado into bite-sized chunks; roughly chop cilantro.
- Drain fish from marinade and place in a serving dish; scatter mango, avocado, and cilantro on top of fish and serve immediately.
Notes
Fish and all types of seafood are one of the healthiest forms of protein we can consume. However, the biggest risk of food-borne illness from fish or seafood is parasites. The best way to neutralize this risk is to source your fish responsibly from fishermen who use ethical methods, such as line-fishing, to catch their fish in the wild. These companies typically flash-freeze their fish to optimize freshness. My favorite companies are Sitka Salmon Shares and Sea to Table.
Most parasites cannot survive freezing temperatures longer than 10 days. If you want to take extra precautions against parasites, make sure that the fish you use for ceviche is frozen in your own freezer for more than 10 days.
This is a great make-ahead dish for parties and other events. The fish needs to be made ahead of time and you can dice and refrigerate the mango as well. The avocado and cilantro are best prepared right before serving.
Tried this recipe?Let us know how it was!