Killer Mango Ceviche

Summer is right around the corner! Even though the weather has been crazy, my brain has convinced my tongue it's time for Summer food. I LOVE ceviche, which is a lovely, fresh Mexican dish consisting of chopped tomato, onion, jalapeno, cilantro and marinated fish or shrimp; served cold and eaten with tortilla chips or on a tostada...I also love Mango salsa, something about the tart and mildly sweet mango co-mingling with tomato, cucumber, onion, and jalapeno just brings a smile to my face. So I figured, why not combine my two loves to form this amazing conglomeration of flavors! And yes, it is wonderful, and healthy too! I don't know about you, but all the dark beer and creamy, fattening dishes I've been savoring all Winter long are starting to make my pants fit a little tighter...I keep blaming the dryer for shrinking them, but my denial phase has reached it's end; time to start eating better!

Tips before you get started

• Make sure you buy a mango that isn't over-ripe. Mangoes should be slightly soft, but not mushy. Firm mangoes are easy to cut and shouldn't become completely obliterated when you work with them. If you've never cut a mango before the seed is a long, flat, surf-board shaped thing in the middle that runs the entire length of the fruit. You will have to cut around that seed to get the flesh. Easiest thing to do is peel it first, then holding it long-ways, cut downward starting a few centimeters from the middle. Or check out this video tutorial for everything you could possibly want to know about how to choose and cut a mango :)
• If you have never made ceviche before, the idea of marinating your fish in lemon juice over night, then eating the next day without it touching heat may seem a little...unsafe. However, the acidity completely "cooks" your fish for you and the acidity breaks down the fishes' rubbery texture so it's a lot more smooth to your tongue. Just make sure you marinate your fish in nothing but lemon or lime juice! Don't add any water, spices, or salt, otherwise your acidity will be altered and your fish will not "cook" properly. Make sure you submerse your chopped fish with juice. Here is the recipe:
• You can use any white fish you like, or shrimp. I prefer both Tilapia and shrimp

Killer Mango Ceviche

1 Mango, chopped
1/2 Cup chopped onion
1 Roma tomato, chopped
1 Cucumber, chopped
1 Cup of chopped, lemon/lime marinated white fish/shrimp (see note below)
1-2 Jalapenos finely chopped
1 Tbsp Fresh Cilantro, chopped
Lemon/Lime juice to cover fish (see below)

Cut up our fish or shrimp into 1/4 inch pieces, place in a  Tupperware container. Add lemon or lime juice and cover. I use lemon, but my mom uses lime, both are great! Make sure you add enough juice to completely cover fish or shrimp. Remember, don't add any salt, water, or spices of you will alter acidity levels! Put lid on, refrigerate for 24 hours. Drain completely in a colander and lightly salt.

Cut up all the other ingredients and add with fish to a large bowl. Combine and enjoy on top of tostadas, eat with chips, or just enjoy on its own.

Provecho!
(Means Enjoy in Spanish)