Lime Ceviche with Mango
Photo Credit: Mike Thurk

Lime Ceviche with Mango

Fresh fish is key to making ceviche; ask for sashimi-grade fish when ordering from your fish market. You can substitute halibut or salmon, depending on what is in season, for the red snapper.

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Lime Ceviche with Mango

Lime Ceviche with Mango

Fresh fish is key to making ceviche; ask for sashimi-grade fish when ordering from your fish market. You can substitute halibut or salmon, depending on what is in season, for the red snapper.
Course: Dinner
Keyword: ceviche, lime, mango, seafood
Author: Vivica Menegaz and Erin Blevins

Ingredients

  • 1 pound sashimi-grade red snapper, skin removed, flesh cut into 1⁄2-inch (12-mm) pieces
  • 1 teaspoon fine sea salt
  • 3/4 cup freshly squeezed lime juice
  • 1 ripe mango, peeled and cut into 1⁄2-inch (12-mm) pieces

Instructions

  • Place the fish in a large glass bowl. Add the salt and lime juice. The juice should fully cover the fish. Add the mango, and gently stir to coat the ingredients with the lime juice. Cover the bowl, and refrigerate it for 3 to 4 hours, or until the fish becomes opaque in color. Drain the fish and serve it immediately.
  • Nutrition Notes: Besides adding a vibrantly fresh, colorful dish to your routine, you will benefit from the small amount of complex carbohydrates in this dish. This easy-to-digest option is a great meal to add pre- or post-physical activity or for an extra boost of energy midday.

Notes

carnivore diet cookbook Excerpted from The Essential Carnivore Diet Cookbook © 2021 by Vivica Menegaz and Erin Blevins. Published by BenBella Books. 
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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