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Coconut Mango Ceviche

Coconut Mango Ceviche

If you’re looking for the perfect meal to make on a hot day, look no further and try this Coconut Mango Ceviche. It’s so quick and easy to make and loaded with so much flavor.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Appetizer, Main Course
Cuisine Mexican
Servings 2

Ingredients
  

  • 1 cooked white fish like cod halibut, sea bass
  • 1 1/2 cups Mango diced
  • 1 cup Hearts of palm diced
  • 1 cup Cucumbers diced
  • 1/2 Red onion minced
  • 1/2 bunch Cilantro minced
  • 1 cup cherry tomatoes halved
  • 1/3 cup Orange juice
  • 1 Lime zested
  • 2 Limes juiced
  • 1/2 cup Coconut milk
  • Salt and pepper to taste
  • 1 Garlic clove minced
  • Optional: jalepeno or Serrano pepper
  • Tortilla chips for serving

Instructions
 

  • In a large bowl, add the cooked fish, and all of the ingredients. Mix well and adjust seasoning and flavors to your liking. Allow for the flavors to sit and marinate for at least 15 minutes then serve with your favorite tortilla chips.
  • You can enjoy ceviche for up to 2 days if stored in the fridge.