If you are not familiar with ceviche, it is a dish from Peru made with raw fish curated in citrus juices. In this version, we will use organic seaweed leaf chips instead of fish to get that fishy flavor, but you can skip this step if you prefer, and you will still love it! We will add mangoes and coconut for a perfect, refreshing, light, filling summer recipe!
Ceviche de Mango
- Prep Time = 15 minutes
- Marinating Time = 60 minutes minimum
- Total Time = 1 hour 15 minutes
Ingredients
- 2 cups fresh ripe mangos, diced
- 1 cup of fresh coconut, diced
- 1 big cucumber, diced
- 1/3 of a red onion, diced
- 2 cloves of garlic, finely chopped
- 1 big red bell pepper diced
- 1/2 cup fresh mint, finely chopped
- 1/2 cup fresh cilantro, finely chopped
- 1/4 cup crashed roasted seaweed leaf chips
- 1/4 teaspoon sea salt
- 1 tablespoon honey or maple syrup
- The juice of 3 limes
- 1/4 teaspoon ground black pepper
- 1 bag of plantain chips for serving with ceviche
Instructions
- Combine all ingredients in a bowl and let marinate for at least one hour in the fridge, the longer the better!
- When ready to eat, serve with plantain chips, and enjoy!!
Call to Action
Did you know tropical fruits such as mango, pineapple, coconuts, and papayas are rich in carbohydrates, vitamins, minerals, and fibers? Try including more tropical fruits in your diet.
"This is to my Father’s glory, that you bear much fruit, showing yourselves to be my disciples."
John 15:8 (NIV)
Scripture noted as NIV above is taken from the Holy Bible, New International Version®, NIV®. Copyright ©1973, 1978, 1984, 2011 by Biblica, Inc.™ Used by permission of Zondervan. All rights reserved worldwide.
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