Mango Ceviche Recipe June 09 2014, 0 Comments

This recipe is from our good friend, Greg.  It's delicious made with just about any fresh white fish you catch. May even be good with every white fish - we just haven't tried them all!   Let us know how you like it.

Mango Ceviche

1.5 lbs skinless, boneless white fish cut into .25" cubes
1/3 C fresh lime juice
1/4 C fresh lemon juice
1/4 C tequila
3 jalapeno chile peppers, seeded and minced
1 mango - peeled, seeded and diced in .25" cubes
1 green bell pepper, seeded and finely chopped
1/2 C finely chopped Vidalia or other SWEET onion
1/2 cup finely chopped RED onion
1/2 bunch chopped fresh cilantro
1/4 C chopped fresh parsley
salt to taste

Combine cubed raw white fish, jalapeno peppers and diced mango in a NON-METALLIC bowl. Cover and refrigerate for 1 1/2 hours.
Add the green pepper, sweet onion and red onion. Mix well the recover and refrigerate another 30 min.
Fold in remaining mango, cilantro and parsley; season to taste before serving.
Fold into the chilled mixture the lemon and lime juice and the tequila, mix well and let sit 15 - 20 minutes.
Serve with chips.