Mango Ceviche

This Peruvian recipe is the most delicious appetizer to eat all by itself or like a light lunch.
This tropical fruit mixed with great vegetables is the tastiest recipe and you can serve with crackers, bread, and tortilla chips.

Recipe 20 minutes – 4 People


1 large red onion, thinly sliced

2 large ripe mangoes, peeled, pitted, and cut into 3/4-inch (2 cm) dice

Juice of 4 limes

1/4 tsp salt

1 limo chile, seeded and finely chopped

Leaves from 2 cilantro sprigs, finely chopped


1. Put the red onion in iced water for 10 minutes while you prepare the other ingredients.

2. Place the diced mangoes in a bowl and add half the lime juice and salt. Taste for balance and add more of both if necessary; you don’t want it to taste too sour. Add the chile, then drain the onion and add it along with the cilantro leaves.

3. Stir everything gently to combine and then leave in the fridge for 5 minutes to chill and marinate.

4. Serve in individual large glasses or bowls.