Mango Ceviche (Colombian, No Fish)
A ceviche made entirely of fruit: half-ripe mango cut into julienne, cured briefly with red onion and lime, with cilantro and jalapeño. There is no fish in it at all, which is what separates it from the mango ceviches served elsewhere. Ten minutes, serves four.
Servings: 4
Calories: 117kcal
Ingredients
- 3 half-ripe mangoes pintón: coloured but still firm. A soft ripe mango falls apart when you julienne it
- 3 limes, juiced limes, not lemons
- 1 red onion
- 1 teaspoon oil
- Jalapeño or other chilli, optional to taste; the heat is meant to sit behind the fruit, not cover it
- 2 tablespoons cilantro, finely chopped the leaf, not the seed
- Salt and pepper, to taste
Instructions
- Cut the onion into thin slices and put it in a bowl.
- Add the lime juice, mix, and leave it to sit while you prepare the mango. The onion softens and loses its raw bite in those few minutes.
- Peel the mangoes and cut them into julienne, into thin strips.
- Once everything is cut, add the mango to the bowl.
- Add the jalapeño or chilli, the oil, the cilantro and the pepper.
- Mix everything well and adjust the salt before serving.
Notes
The mango has to be firm. A pintón mango, coloured on the outside but still hard to the thumb, holds its shape in julienne; a soft ripe one turns to threads and then to purée as you mix. If your mangoes are too ripe, dice them instead of cutting julienne and accept a softer result. Eat it the same day: the lime keeps working on the fruit and by the next day the mango has gone limp and the onion has taken over. It is served on its own as a starter, or spooned onto patacones.
Nutrition
Calories: 117kcal | Carbohydrates: 27g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 595mg | Potassium: 323mg | Fiber: 3g | Sugar: 23g | Vitamin A: 1894IU | Vitamin C: 62mg | Calcium: 27mg | Iron: 1mg