Red Snapper Ceviche with Mango
Published by Workman
A touch of sweet serves to balance the tartness of the marinade, but too much and it can take over. The mango in this recipe is just enough to add a tropical flavor without bullying the seafood.
If you like, thinly slice the remaining dark green parts of the scallion lengthwise and use them to decorate the finished ceviche.
Makes6 generous servings
Total Timeunder 2 hours
OccasionCasual Dinner Party
Recipe Courseappetizer, tapas/small plates
Dietary Considerationappetizer, tapas/small plates
Taste and Texturefruity, herby, savory, sweet, tangy
- Basic Ceviche prepared with red snapper fillets, trimmed and cut into ½-inch cubes
- 1 ripe but not too soft mango (a Mexican Ataulfo mango, if you can find one)
- ½ cup strained freshly squeezed orange juice
- 2 tablespoons cider vinegar
- ½ small garlic clove
- ½ small chile de árbol (with seeds), wiped clean, well toasted, and crumbled
- ½ small habanero chile
- ¾ cup water
- ½ small jicama (about 6 ounces), peeled and cut into ¼-inch dice (about 1 cup)
- 1 scallion, white and light green part only, thinly sliced (see Notes)
- 3 tablespoons finely chopped red onion
- 10 large fresh cilantro sprigs, thick stems removed, the remaining stems and leaves finely chopped (about 3 packed tablespoons)
- 4 large fresh mint leaves, cut into very thin strips
- Juice of 1 lime, or as needed, strained
- Salt if necessary
While the ceviche is curing, make the sauce: Cut away the flesh from both flat sides of the mango pit, then trim as much of the flesh from the narrow sides of the pit as possible. Use a large spoon to separate the flesh from the skin of the 2 large pieces of mango. Slice the skin from the smaller pieces. Put the smaller pieces in a blender. Coarsely chop a little less than half of the remaining mango and add that to the blender. Add the orange juice, cider vinegar, garlic, chile de àrbol, and habanero and blend until smooth.
Pour the sauce into a mixing bowl. Add the water to the blender jar, swish to rinse it, and add to the bowl. Cut the remaining mango into ¼-inch dice and set aside.
Drain the ceviche and put it in a mixing bowl; discard the marinade. Pour the mango sauce over the ceviche. Add the jicama, scallion, red onion, cilantro, mint, lime juice, and reserved mango. Stir well, then add salt to taste and more lime juice if necessary. Let sit at room temperature for 20 to 30 minutes.
Spoon into large cocktail glasses, stick a strip or two of scallion green into each portion, if desired, and serve.
2007 Rosa Mexicano