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