Fish and Mango Ceviche – Kerns

Fish and Mango Ceviche

(3 min) Makes four portions
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Ingredients:

    • 2 cups Lime juice

    • 1 Orange, juice

    • 1/2 cup Chopped cilantro (optional)

    • 1 tsp. Salt

    • 35 oz. Sea bass, sawfish, huachinango or shrimp, diced

    • 2 Mangos, diced

    • Whole wheat crackers

Directions:

    • Combine orange, lime juice, cilantro and salt. Cover and refrigerate 1 hour.

    • Pour the mix on the fish of your election, and marinate for 2 hours.

    • After the ceviche has sat, add the mango. Mix well, then recover and refrigerate another 30 minutes.

    • Place the ceviche in a plastic food container.

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