Mango Ceviche Recipe

This recipe is from our good friend, Greg.  It's delicious made with just about any fresh white fish you catch. May even be good with every white fish - we just haven't tried them all!   Let us know how you like it.


Mango Ceviche


Ingredients


1.5 lbs skinless, boneless white fish cut into .25" cubes


1/3 C fresh lime juice


1/4 C fresh lemon juice


1/4 C tequila


3 jalapeno chile peppers seeded and minced


1 mango - peeled, seeded and diced in .25" cubes


1 green bell pepper, seeded and finely chopped
1/2 C finely chopped Vidalia or other SWEET onion


1/2 cup finely chopped RED onion


1/2 bunch chopped fresh cilantro


1/4 C chopped fresh parsley
salt to taste

Combine cubed raw white fish, jalapeno peppers and diced mango in a NON-METALLIC bowl.

Cover and refrigerate for 1 1/2 hours.


Add the green pepper, sweet onion and red onion.

Mix well the recover and refrigerate another 30 min.


Fold in remaining mango, cilantro and parsley; season to taste before serving.


Fold into the chilled mixture the lemon and lime juice and the tequila, mix well and let sit 15 - 20 minutes.
Serve with chips.