El Cielo Recipe: A vibrant, refreshing, and zesty dish perfect for Easter Sunday! This Mexican-style mango ceviche is packed with sweet, tangy, and spicy flavors, making it a delicious appetizer or light meal. Serve it with prawns marinated in Ki Gourmet - La Llorona Morita Chili Salsa for an extra layer of smoky heat.
✅ 1 large ripe mango, peeled, pitted, and cut into 2cm dice
✅ 1 large red onion, thinly sliced
✅ Juice of 1 lime (plus extra for blending)
✅ Juice of 1 orange
✅ 1 habanero chili 🌶️, seeded and finely chopped
✅ ½ bunch fresh cilantro, finely chopped
✅ Salt to taste
1️⃣ Prepare the onions – Sprinkle the sliced red onion with salt and soak in cold water for 10 minutes. Rinse and drain.
2️⃣ Prepare the mango – Dice the mango and reserve a few pieces for blending.
3️⃣ Mix the base – In a large bowl, combine diced mango, red onion, a bit of chopped cilantro, and a pinch of salt. Add lime juice and let it sit.
4️⃣ Blend the sauce – In a blender, combine the reserved mango pieces, orange juice, habanero chili, remaining lime juice, and salt. Blend until smooth.
5️⃣ Combine & marinate – Pour the sauce over the mango mixture, add the remaining cilantro, and mix well. Adjust salt if needed. Let it marinate in the fridge for at least 30 minutes for the best flavor.
✨ Serving suggestion: Pair with juicy prawns marinated in El Cielo’s Morita Chili Salsa for an authentic Mexican seafood experience!
