Mexican Mango and White Fish Ceviche

Name: Mexican Mango and White Fish Ceviche
Total time: 115
Yield: 12
Ingredients: 2 pounds white fish, cut into small cubes; 4 limes, juiced; ½ orange, juiced; 1 tablespoon olive oil; 1 green chile pepper, chopped; 2 mangoes, cut into cubes; 5 green onions, chopped; 3 tomatoes, seeded and chopped; ½ cup chopped fresh cilantro; salt and ground black pepper to taste

Recipe by gem from allrecipes.com

Dinner,Appetizer 2 Hr. 55 Mins.

Ingredients

12 servings

•

2 pounds white fish, cut into small cubes
•

4 limes, juiced
•

½ orange, juiced
•

1 tablespoon olive oil
•

1 green chile pepper, chopped

•

2 mangoes, cut into cubes
•

5 green onions, chopped
•

3 tomatoes, seeded and chopped
•

½ cup chopped fresh cilantro
•

salt and ground black pepper to taste

Instructions

Combine white fish, lime juice, orange juice, oil, and chile pepper in a glass or ceramic bowl. Cover with plastic wrap and refrigerate for 90 minutes.
Mix in mangoes and green onions, cover, and chill for 10 minutes more.
Gently fold in tomatoes and cilantro. Season with salt and pepper and serve immediately.