Mango Habanero Ceviche w/ Pacific Cod
With hot, sunny summer days in full force, there’s never been a better time to reach for something colorful, sweet and spicy! This ceviche is delicious as an appetizer by the pool or to bring to your next summer get together. Enjoy with plantain chips and a ice cold Topo Chico - that’s how I’d do it ;)
Serves 4
1-1.5 lbs pacific cod (I buy from Sitka Salmon Shares) or your favorite white fish (cut into 1 inch cubes)
2 cups lime juice (zest of 1-2 limes reserved)
1-2 very thinly sliced habanero (seeds and membrane removed)
1 thinly sliced Serrano (optional; seeds and membrane removed)
1/2 finely diced red onion
2 mangos (cubed)
1 yellow bell pepper (diced; seeds and membrane removed)
chili powder or cayenne to taste
Method
6 - 7 hours in advance: lay the cubed pieces of fish on a single layer in a dish. Pour lime juice over until it entirely covers the fish. Cover and let sit in the fridge for at least 6 hours or until entirely opaque.
About 5 hours in separately combine the red onion, habanero, Serrano (if using), mango, salt, chili powder or cayenne and olive oil by carefully stirring together. Not too much or the mango may get mushy. Set aside in refrigerator for about 1 hour.
Once the fish is ready, strain out the lime juice and combine the fish with the mango/onion pepper mixture. Adjust salt and dust with lime zest. Serve with crispy plantain chips and enjoy!
