Redfish Ceviche with Mango
Redfish Ceviche with Mango and Cucumber is a light, vibrant dish where fresh redfish is marinated in citrus juice until it turns opaque and tender. You can also make this ceviche with shrimp, mahi-mahi, or snapper for equally delicious results.
Servings: 4 servings
Ingredients
- 1 (8-ounce) boneless, skinless redfish fillet
- kosher salt
- black pepper
- ¼ cup fresh lime juice (from 2 limes)
- ¼ cup fresh orange juice (from 1 orange)
- ¼ cup red onion, diced
- ¼ cup Persian or mini seedless cucumber, diced
- 2 Tablespoons diced pimientos
- 2 Tablespoons jalapeños, diced
- 1 Tablespoon minced garlic
- ½ teaspoon ground oregano
- 1 mango, peeled, pitted, and cut into ½-inch pieces
- 2 Tablespoons fresh cilantro, chopped
Instructions
- Place the redfish fillet on a plastic cutting board and use a sharp knife to cut it into ½-inch pieces. Toss with ½ teaspoon kosher salt and ¼ teaspoon black pepper.
- Add the diced redfish to a bowl and stir together with the freshly squeezed lime juice and orange juice.
- Add the red onion, cucumber, pimientos, jalapeños, garlic, and oregano. Stir to combine. Cover with plastic wrap and refrigerate for 20 to 40 minutes, stirring about every 5 minutes. The longer you leave the fish in the citrus, the more “cooked” and opaque it will be. Just know that any longer than 40 minutes and you'll fish could end up unappetizing and chewy, like a well-done venison steak.
- When ready to serve, gently stir in the mango and cilantro and season to taste with more salt if desired. Serve spooned onto tortilla chips or on a pile of spring mix lettuce for a healthy salad.
