King Julien's Mango Tango Ceviche
Inspired by the dance-loving lemur, this vibrant ceviche bursts with tropical flavor. Fresh fish is 'marinated' in citrus until opaque, creating a light, zesty dish perfect for a hot day on the island. Serve it with plantain chips for extra crunch.
Directions
- 1
In a non-reactive bowl, combine the cubed fish, lime juice, and orange juice. Ensure the fish is fully submerged.
- 2
Cover the bowl and refrigerate for 20-30 minutes, or until the fish turns opaque and flakes easily. Do not over-marinate, or the fish will become rubbery.
- 3
While the fish is 'cooking' in the citrus, prepare the mango, red onion, and jalapeño.
- 4
Once the fish is opaque, drain about half of the citrus juice from the bowl. You want enough liquid to keep it moist, but not soupy.
- 5
Gently fold in the diced mango, red onion, minced jalapeño (if using), and fresh cilantro.
- 6
Season with salt and freshly ground black pepper to taste. Adjust acidity with a splash more lime juice if desired.
- 7
Serve immediately, or chill for up to 30 minutes before serving. Enjoy with crispy plantain chips for scooping.