For Professionals

Ceviche with Mango and Chili

Prep time: 20 min
Cook time: 30 min

Ordering ceviche in a restaurant seems like a tasty example of kitchen magic. Yet, ceviche is quick and easy to prepare at home as well. Our recipe is filling and kidney-friendly when you make your own tortilla chips as well.

Makes

4 servings

Serving size

3-ounce flounder, plus ¼ sauce

Ingredients

12-ounces of flounder fillets, skinned

3-ounces lime juice, fresh

1 medium (1-ounce) shallot, minced

1 (14 grams) jalapeño pepper, seeded and minced

¼ cup yellow pepper, chopped

½ cup mango, diced

¼ cup cilantro, fresh, chopped

4 (about 4 ounces) corn tortillas, fresh

Canola oil spray

½ teaspoon sea salt (optional, not used for nutrient analysis)

Instructions

  1. Preheat oven to 375°F.
  2. Cut flounder fillets into ½ inch, bite-sized pieces.
  3. Combine the fish with the lime juice and salt, if using, into a medium mixing bowl. Set aside.
  4. Combine the chopped vegetables, mango and cilantro in a medium serving bowl.
  5. Combine the fish with the other ingredients. Refrigerate to marinate for at least 30 minutes.
  6. Cut each tortilla into 8 triangle pieces, using a pizza cutter or knife.
  7. Spray lightly with a canola oil cooking spray and bake about 6 minutes.
  8. Remove from the oven, turn over, and bake 5 minutes more. Keep warm.
  9. Serve ceviche with warm tortilla chips.

Cooking Tip

Don’t stress about finding an amazing fishmonger to make your ceviche. You can use frozen fish. It is cheaper and frozen immediately after it is caught, making it a safe way to cure with citrus at home.

Recipe contributed by FamilyCook Productions

Nutrition Info

Nutrition Info

Makes: 4 servings  Serving size: 3-ounce flounder, plus ¼ sauce

Calories

162

Fat

3 g

Saturated Fat

<1 g

Trans Fat

0 g

Cholesterol

48 mg

Carbohydrates

20 g

Sugar

5 g

Fiber

2 g

Protein

15 g

Sodium

104 mg

Calcium

54 mg

Phosphorus

366 mg

Potassium

339 mg