Ingredients
SERVINGS: 4 appetizers or 2 main courses
- 1½ pounds fresh, ripe mangoes, cut into large dice, divided
- ½ clove garlic, minced
- ½ cup freshly squeezed lime juice
- 1 tablespoon Peruvian aji amarillo or aji rocoto, finely minced or made into a puree
- Salt and white pepper to taste
- 1 medium or ½ large red onion, sliced julienne
- 2 tablespoons finely chopped cilantro or parsley (or other soft herbs of your choice like chives or chervil or a mix of any of these)
Preparation
Place a half pound of mango into a blender along with garlic, lime juice and aji amarillo or rocoto. Add the salt and white pepper and purée all ingredients together to make leche de tigre.
Add the prepared mango leche de tigre, the remaining mango and herbs into a bowl and toss until incorporated. Set aside to marinate for a few minutes.
Serve the ceviche onto shallow bowls or plates, leaving the juices behind in the bowl. Toss the sliced onions and juices together and top off each ceviche portion with an even amount of onions. Pour the remaining juice evenly onto each serving.
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