Seafood and Mango Ceviche
This ceviche can be make with cod, sole or sea bass fish.
2 pounds sea bass cod or sole fillets
1-½ cups fresh lime juice
2 tablespoons olive oil
1 teaspoon sazon seasoning
½ cup red onion finely chopped
½ cup red bell pepper finely chopped
¼ cup celery stalks halved and thinly sliced
2 tablespoons fresh cilantro leaves chopped
1 garlic cloves minced
1 small jalapeno chili minced
2 cups DOLE Chef-Ready Cuts Mango Cubes partially thawed
- Dice fish into ¼-inch pieces, refrigerate.
- Whisk together lime juice, olive oil and sazon seasoning, in small bowl.
- Place all remaining ingredients including fish into large glass bowl. Pour lime juice mixture over ingredients and toss to mix. Make sure fish is covered with liquid.
- Cover bowl tightly with plastic wrap and refrigerate for at least 4 hours. The fish should be white in color indicating it is ready to serve.