Tropical White Fish & Mango Ceviche
Mise en Place / Ingredients[10]
- 1.5 lbs Fresh white fish fillet (sea bass or red snapper)
- 0.75 cup Freshly squeezed lime juice
- 1 cup Diced ripe mango
- 2 tbsp Passion fruit pulp (Goya)
- 0.5 whole Red onion, thinly shaved
- 0.5 whole Ají limo or habanero chili, seeded and finely minced
- 0.25 cup Fresh cilantro, chopped
- 1.5 tsp Fine sea salt
- 2 cups Ice cubes (for soaking onion and chilling bowl)
- 2 cups Crispy green plantain chips (mariquitas), for serving
🛒 US Supermarket Brand Guide
Firm texture holds shape in citrus. • 📍 Seafood counter.
Cooking Sequence & Checkpoints
Cut fish into 1/2-inch uniform cubes in a bowl set over ice (≤40°F / 4°C). Soak shaved red onion in ice water for 5 minutes, then drain. (For a cooked adaptation, poach fish cubes for 90 seconds to 145°F / 63°C and chill in an ice bath.)
✓ Checkpoint: Cold firm fish cubes and crisp drained red onion.
Whisk freshly squeezed lime juice, passion fruit pulp, minced ají limo (or habanero), and fine sea salt until dissolved.
✓ Checkpoint: Vibrant yellow citrus broth.
Toss cold fish cubes in the passion fruit leche de tigre for 8 minutes over ice.
✓ Checkpoint: Opaque pearl-white exterior with a tender center.
Fold in diced ripe mango, drained red onions, and chopped cilantro. Serve immediately with crispy plantain chips (mariquitas).
✓ Checkpoint: Fresh tropical ceviche.
🔬 Why It Works:
8-Minute Cure: Short curing coagulates outer proteins while keeping center silky.
⚠️ Troubleshooting:
Overpowering onion: Soak in ice water 5 minutes.