Tropical Ceviche
This tropical ceviche is a fresh and colorful variation of traditional ceviche. It combines fresh fish with mango, passion fruit, and lime to create a delicious balance of tangy, sweet, and refreshing flavors.
Equipment
- Cutting board and knife
- bowls
- measuring spoons and cups
Ingredients
- 2.2 pounds white fish
- ½ red onion
- 2-3 3 garlic cloves
- 10-12 12 limes
- 1 teaspoon salt
- 2 teaspoons granulated sugar
- 2-3 passion fruits
- 1 mango
- 12 ounces lemon-lime soda
- 1 teaspoon black pepper
Instructions
- Finely slice the red onion and place it in a bowl of ice water while you prepare the remaining ingredients. This helps mellow its sharp flavor and keeps it crisp.
- Cut the fish into evenly sized cubes so it cures evenly. Transfer it to a large bowl.
- Add the minced garlic, enough lime juice to completely cover the fish, and the salt. Stir well, then let it rest for 10 to 15 minutes, or until the fish turns opaque.
- Peel the mango and cut it into cubes, strips, or any shape you like. Add it to the bowl along with the drained red onion and the passion fruit pulp.
- Pour in the Sprite or another clear soda, then add the sugar. Season with salt and black pepper to taste, and gently stir until everything is evenly combined.
- Cover the ceviche and refrigerate for at least 30 minutes before serving so the flavors have time to blend. Serve chilled with tortilla chips, crackers, or enjoy it Costa Rican-style in a caldosa.
Notes
- Cut the fish into evenly sized cubes so it cures evenly in the lime juice.
- Use only enough lime juice to completely cover the fish. Adding too much can overpower the other flavors.
- Fresh passion fruit adds the best flavor, but frozen passion fruit pulp can also be used if fresh is unavailable.
- The mango should be ripe but still firm so it holds its shape when mixed into the ceviche.
- Taste the ceviche before refrigerating and adjust the salt, sugar, or black pepper if needed.
- For the best flavor, refrigerate the ceviche for at least 30 minutes before serving.