September 1st, 2025
30 min
MANGO & CHILlI CEVICHE
Ceviche is a celebration of freshness.
In los cabos, i like to combine the sweetness of ripe mango with the brightness of lime and the fire of chili.
It’s a dish made for sharing on warm afternoons by the sea.
STEPS:
Select the freshest fish you can find, something firm like sea bass or snapper. Dice it into small cubes so the lime can penetrate quickly.
Squeeze plenty of fresh lime juice over the fish, just enough to cover. Let it marinate in the fridge until the flesh turns opaque, about 15 minutes.
Dice ripe mango into small pieces and slice chili peppers thinly. Balance sweetness and heat according to your preference.
Mix the marinated fish with mango, chili, red onion, and cilantro. Add a pinch of salt to bring all the flavors together.
Serve chilled with tortilla chips or tostadas. The contrast of crispy and fresh makes every bite memorable.
