HOW TO MAKE CRISPY FISH WITH MANGO SALSA | EASY DINNER + VEGAN CEVICHE

jalapeño

🥗Healthier: bell pepper

💰Cheaper: green chili

Bell pepper adds crunch without the heat.

white fish fillets

🥗Healthier: salmon

💰Cheaper: tilapia

Tilapia is often less expensive and mild in flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly option with a neutral flavor.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Vinegar can mimic acidity in a pinch.

Gather all ingredients: 2 mangoes, half a large red onion, 1 jalapeno, 2 large tomatillos, 1 or 2 limes, 7 to 10 fresh basil leaves, and 7 mint leaves (optional).

Prepare a bowl of water and vinegar to clean the tomatillos and another bowl for the mango salsa.

Using a sharp vegetable peeler or paring knife, remove the skin of the mango.

Cut a slice off the stem end of the mango to stabilize it for cutting.

Cut the flesh away from each side of the mango, then slice into three to four slim halves.

Stack the mango slices and cut them lengthwise into matchstick or julienne cuts.

Place leftover mango in a recycled ziploc bag and freeze for smoothies.

Remove the husk from the tomatillos and scrub them in the vinegar solution to clean off the residue.

Dry the tomatillos completely and cut them on all sides, discarding the middle part that looks like a square.

Slice the tomatillos lengthwise into thin or medium strips.

Peel the onion, half it, and slice it thinly before placing it in a bowl, separating the layers of the onion.

Dice the jalapeno by cutting off the tips, slicing it down the middle, and removing the seeds and ribs to reduce spiciness.

Slice the jalapeno quarters into thin to medium strips and then cut them crosswise into dice.

Squeeze lime or lemon juice over the mixed veggies using a lemon squeezer or your hands if you don't have one.

Add olive oil to the mixture, followed by freshly ground black pepper and salt, mixing after each addition to incorporate flavors.

Julienne the basil leaves by rolling them up and slicing lengthwise, then set aside for later use.

If using mint, stack and roll the leaves, cut them lengthwise, and place them with the basil for decoration.

For presentation, use a big shallow plate and arrange the mango ceviche in a donut circle, leaving a hole in the center.

Cooking Techniques

Equipment Needed

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Dietary

Allergens