Anti-Inflammation Ceviche with Mango & Jalapeños
This anti-inflammatory ceviche combines the sweetness of mango and the tang of lime juice to balance the gentle heat of jalapeños. Packed with fresh ingredients, this dish is not only flavorful but also promotes wellness with its nutrient-rich components.
Equipment
- Nonreactive dish (e.g., ceramic or glass)
Ingredients
- 1 lb tilapia diced into ½-inch pieces
- ½ cup lime juice
- Kosher salt
- 2 jalapeños minced (optional if nightshade-sensitive)
- ¼ cup finely diced red onion
- 2 Roma tomatoes diced (optional if nightshade-sensitive)
- 1 mango peeled, pitted, and diced
- ¼ cup seeded and diced cucumber
- 2 Tbsp minced cilantro
- 2 avocados halved, pitted, and diced
- 2–3 dashes of hot sauce
- Freshly ground black pepper
Seafood Substitution:
- Replace tilapia with red snapper shrimp, or scallops.
Instructions
- In a shallow, nonreactive dish such as glass or ceramic, combine the tilapia, lime juice, and 1 teaspoon of kosher salt. Stir to evenly coat the fish with the lime juice. Add the minced jalapeños (if using) and diced red onion. Cover the dish and refrigerate for about 30 minutes, allowing the citrus to "cook" the fish. The fish will turn opaque once it is ready.
- After the fish has marinated, mix in the diced mango, cucumber, and cilantro. If you are including tomatoes, add them at this stage as well. Stir gently to combine all the ingredients.
- Carefully fold in the diced avocado to avoid mashing it. Add a few dashes of hot sauce, freshly ground black pepper, and additional salt if needed. Adjust seasoning to taste.
- Serve the ceviche immediately. It pairs well on its own or with tortilla chips for added crunch.
Notes
- Anti-inflammatory tips: Omit jalapeños and tomatoes if you are sensitive to nightshades. Add extra avocado and mango for more anti-inflammatory benefits.
- This recipe is easily halved for smaller servings.
- For added crunch, pair this ceviche with sliced cucumber or lettuce wraps.
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