Ceviche de Mango y Pescado

Ceviche de Mango y Pescado is a refreshing and vibrant Mexican seafood dish that combines the sweetness of ripe mango with tender fish marinated in zesty lime juice. This gluten-free delight is perfect for a light meal or appetizer, bringing a taste of the tropics to your table.

Ingredients

• Fresh white fish (like tilapia or snapper) - 200 grams, diced
• Ripe mango - 1 medium, diced
• Red onion - 1/4 cup, finely chopped
• Fresh cilantro - 2 tablespoons, chopped
• Fresh lime juice - 1/4 cup
• Jalapeño pepper - 1 small, finely chopped (optional)
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Avocado - 1 small, diced (for garnish)

Steps

1. In a glass or ceramic bowl, combine the diced fish and lime juice. Ensure the fish is fully submerged in the juice and let it marinate for about 15 minutes, or until the fish appears opaque.
2. While the fish is marinating, prepare the other ingredients. Dice the mango, finely chop the red onion, cilantro, and jalapeño pepper (if using).
3. Once the fish is ready, drain a little of the lime juice if desired, then add the diced mango, red onion, cilantro, jalapeño, salt, and black pepper to the bowl.
4. Gently mix all the ingredients together until well combined. Taste and adjust seasoning, adding more salt or pepper if needed.
5. Let the ceviche sit for about 5 minutes to allow the flavors to meld.
6. Serve the ceviche in small bowls or on a plate, garnished with diced avocado.

Nutrition

• Calories: 250
• Protein: 20 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 10 g
• Sodium: 300 mg
• Cholesterol: 40 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in omega-3 fatty acids from the fish, promoting heart health.
• High in vitamins A and C from mango and avocado, supporting immune function.

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