Mango and Jalapeño Ceviche

If I had to pick one food that symbolized summer, it would be ceviche. When I was growing up, my mom would make ceviche almost every week during the summer because it is so easy to prepare and serves as the perfect pool-side meal. All you have to do is soak fish in some lime juice, mix in the other ingredients, and you have a full meal or appetizer you and your entire family can enjoy!


For those who do not know, ceviche is a South American dish in which raw fish is cured in citrus juice. You can then add different spices, herbs, or various other ingredients to add flavor. Therefore, endless combinations that you can customize to suit your taste.


I absolutely love this combo because the sweetness from the mango balances out the tanginess from the limes, and the jalapeño adds just a touch of spiciness. It is so light and refreshing! This recipe is also packed with nutrients - the cod is a great source of protein and B vitamins while also being low in saturated fat (1), the mango adds vitamin A (2), and the avocado provides monounsaturated fatty acids, which aid in brain function (3). Both the mango and avocado also provide vitamin C, fiber, and potassium (2,3).


One question I get a lot about ceviche that I would like to address is how you can eat fish that isn't cooked. Well, ceviche is cooked... kind of. The process of cooking with heat essentially breaks down some of the structure of proteins in food, changing its appearance and texture and making it safe to eat (please do not eat raw fish that is not sushi grade for food safety reasons). Acids, such as those from lime juice, accomplish the same thing but without heat! Therefore, ceviche is "cooked," just not in the usual sense.


With that mystery all cleared up, I hope that you enjoy this tropical ceviche recipe!

Serves: 4

Total Time: 2 hrs 15 minutes

Active Time: 15 minutes


Ingredients:

1 lb cod, skinned and de-boned

3/4 cup fresh lime juice (about 4-5 limes)

1 cup fresh mango, peeled and cubed

3/4 cup avocado, cubed

1 jalapeño, seeded and minced

3 Tbsp red onion, minced

1 Tbsp fresh cilantro, chopped

1 Tbsp soy sauce or tamari

Pinch of salt and pepper

Plantain chips (optional)



Directions:

  1. Chop the cod into 1 inch cubes and place in a glass bowl with the lime juice. Cover and refrigerate for 2 hours, stirring half-way through.

  2. Drain the lime juice, and add the chopped mango, avocado, jalapeño, red onion, cilantro, soy sauce or tamari, and salt and pepper.

  3. Serve with a side of plantain chips to scoop up the ceviche and enjoy!



Please let me know in the comments below if you have any questions!




Resources:

  1. Cod | Seafood Health Facts. (n.d.). Retrieved August 5, 2019, from https://www.seafoodhealthfacts.org/seafood-choices/description-top-commercial-seafood-items/cod

  2. Food Composition Databases Show Foods -- Avocados, raw, all commercial varieties. (n.d.). Retrieved August 5, 2019, from https://ndb.nal.usda.gov/ndb/foods/show/301058

  3. Mango Nutritional Information & Benefits | National Mango Board. (n.d.). Retrieved August 5, 2019, from https://www.mango.org/mango-nutrition/

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