Seafood isn't the only thing that should get the ceviche treatment. In Martin Morales's new cookbook, Ceviche: Peruvian Kitchen, he lets mango take center stage. The ingredient list isn't too much different from you'd see in a mango salsa, but the technique (and resulting texture) certainly is. Morales cuts the mango into large, hearty chunks that can hold their own against the onion (sliced whisper-thin), spicy chiles, a douse of lime juice, and a flutter of cilantro.
Why I picked this recipe: There's rarely a mango recipe I don't like.
What worked: Simple, bright, and fruity, this ceviche screams of easy summer cooking.
What didn't: No problems.
Suggested tweaks: It should go without saying that you'll want to use the best mango you can find here. Or, if tropical fruits aren't your thing, this ceviche would taste great made with ripe peaches or nectarines. If you can't find limo chiles, you can substitute a habanero.