Table of Contents
Peruvian ceviche tacos with a spicy mango salsa are a vibrant fusion dish that combines the fresh flavors of Peru with a modern twist. This recipe offers a perfect balance of acidity, sweetness, and spice, making it an excellent choice for a light lunch or a summer appetizer.
Ingredients
- 1 pound fresh firm white fish (like sea bass or tilapia), diced
- 1 red onion, thinly sliced
- Juice of 3 limes
- 1 teaspoon salt
- 8 small corn tortillas
- 1 ripe mango, diced
- 1 small red chili, finely chopped
- 1/4 cup chopped fresh cilantro
- 1 tablespoon olive oil
- 1 teaspoon honey
- Black pepper to taste
Preparation
Start by marinating the fish. In a bowl, combine the diced fish, lime juice, sliced red onion, salt, and black pepper. Cover and refrigerate for about 15-20 minutes until the fish is opaque and “cooked” by the lime juice.
Meanwhile, prepare the spicy mango salsa. In a small bowl, mix the diced mango, chopped chili, cilantro, olive oil, honey, and a pinch of salt. Stir well and set aside to let the flavors meld.
Warm the corn tortillas in a dry skillet or microwave until soft. To assemble, spoon some ceviche onto each tortilla, then top with a generous amount of mango salsa. Garnish with additional cilantro if desired.
Serving Suggestions
Serve these ceviche tacos immediately for the freshest taste. They pair well with a chilled glass of white wine or a cold cerveza. For an extra kick, add a dash of hot sauce or extra chili to the salsa.
Conclusion
Peruvian ceviche tacos with spicy mango salsa offer a delightful combination of flavors that highlight the rich culinary traditions of Peru while embracing modern tastes. This dish is easy to prepare and perfect for sharing at gatherings or enjoying as a quick, flavorful meal.