Mango Ceviche

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Featured Recipe

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25-3 Dream Homes Issue
Entertaining the Bakersfield Way by Miles Johnson

I took my cue from my friends at the Department of Agriculture to fill me in on the ingredients best suited for harvest in the mid-summer months. Naturally, this led me to the only logical conclusion. Of course, I had a little help from the staff where my friend Anna shares my passion for good food and entertaining friends. It was with their expert knowledge of fresh seasonal produce and Anna’s excitement for food that this collaborative effort was born.

Description

27-2 Summer Issue
Quick Bites

Blowing in on a summer breeze this issue is a wonderfully cool recipe from Camino Real Mexican Restaurant.

Ingredients

1 lb. red snapper fillets, skinless and boneless
8 limes, juiced
1 mango, cubed1 avocado
1/2 bunch cilantro, chopped
4 oz. onion, diced finely
2 oz. tomato, cubed
2 oz. cucumber, cubed
2 oz. avocado, cubed
2 tsps. oregano,
Salt, pepper, and garlic salt to taste

Methods/steps

Cut fish into small cubes and put into a bowl. Squeeze fresh lime juice then add to bowl of fish. Season with salt, pepper, oregano, garlic salt to taste, and cover
Refrigerate about five hours before adding the cubed onion, tomato, cucumber, and avocado
Mix delicately to incorporate all ingredients
Next, chop your mango, place in a bowl with a little bit of your lime juice and let marinate
If you’re looking to add some spice to your ceviche, chop a few fresh jalapeño or habañero peppers and toss into your mixture. How many peppers depends on how crazy you are!
To serve, spoon ceviche into tostadas or on a serving plate; garnish with chopped, marinated mango and thinly sliced avocados