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.
Reprinted with permission from Ceviche: Peruvian Kitchen: Authentic Recipes for Lomo Saltado, Antichuchos, Tiraditos, Alfajores, and Pisco Cocktails by Martin Morales. Copyright 2014. Published by Ten Speed Press, a division of Random House. All rights reserved. Available wherever books are sold.
- Yield:Serves 4
- Active time: 10 minutes
- Total time:20 minutes
- 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
Put the red onion in iced water for 10 minutes while you prepare the other ingredients.
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.
Stir everything gently to combine and then leave in the fridge for 5 minutes to chill and marinate.
Serve in individual large glasses or bowls.