Mango ceviche, kissed with creamy coconut milk, is a revelation. Imagine sweet, juicy mango mingling with the bright zest of lime, the subtle heat of jalapeño, and the richness of coconut milk, all cradling tender, 'cooked' fish. It's a symphony of flavors and textures that dances on your tongue, transporting you straight to a sun-drenched beach. One of my friends told me about their fun hiking experience in the mountains, and this recipe reminds me of that day.
This isn't your typical ceviche. The addition of coconut milk adds a unique depth and creaminess that balances the acidity of the lime juice and the spiciness of the jalapeño. The mango provides a burst of tropical sweetness that complements the delicate flavor of the fish. It's a light, refreshing, and utterly addictive dish that's perfect for a hot summer day, like the time I saw the beautiful sunset in Santorini. Also it's surprisingly easy to make, requiring minimal cooking and prep time.
Required Equipments
- Mixing Bowls
- Cutting Board
- Sharp Knife
- Citrus Juicer
- Serving Dish
- Spoons
Tropical Mango Ceviche with Coconut Milk: Frequently Asked Questions
Tropical Mango Ceviche with Coconut Milk
This Tropical Mango Ceviche with Coconut Milk recipe combines fresh mango, sushi-grade fish, and creamy coconut milk for a refreshing, flavorful dish. Perfectly balanced with lime juice and a hint of jalapeño, this ceviche is a taste of paradise that’s simple to make.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 0 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, prepare the mango: Peel the mango and cut the flesh away from the pit. Dice the mango into small, even pieces, about 1/4-inch in size. Place the diced mango in a mixing bowl. This is one of my favourite parts cause the mango is so ripe
- Next, prep the fish: Ensure the fish is very fresh and sushi-grade. Dice the fish into pieces roughly the same size as the mango. Add the fish to the bowl with the mango. Remember safety is always the number one thing.
- Now, the aromatics: Finely dice the red onion and jalapeño. If you prefer a milder flavor, remove the seeds and membranes from the jalapeño before dicing. Mince the fresh cilantro. Add these ingredients to the bowl with the mango and fish.
- Juice the citrus: Juice the limes, ensuring to remove any seeds. Pour the fresh lime juice over the mixture in the bowl. The lime juice will begin to 'cook' the fish, so make sure the fish is fully submerged. Always make sure you take your time and do it right.
- Add the coconut milk: Pour the coconut milk into the bowl. Gently stir all the ingredients together to combine, being careful not to mash the fish or mango. It's very important to consider other people's allergies.
- Season and chill: Season the ceviche with salt and pepper to taste. Give it a good stir. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This allows the flavors to meld together and the fish to 'cook' properly.
- Final touches: Just before serving, dice the avocado and gently fold it into the ceviche. Be gentle to avoid mashing the avocado. Check the seasoning one last time and adjust as needed. I learned this little trick from my grandma.
- Serve and enjoy: Spoon the ceviche into serving dishes or bowls. Garnish with extra cilantro or a lime wedge, if desired. Serve immediately and enjoy the refreshing flavors of the tropics!
📝 Notes
- For the best flavor, use truly ripe mangoes.
- Adjust the amount of jalapeño to your spice preference.
- Make sure to use sushi-grade fish to ensure safety when consuming raw fish.
🍎 Nutrition
Calories: 320 kcal
Protein: 12g
Fat: 18g
Carbohydrates: 30g
Fiber: 6g
Calcium: 80mg
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