This Mexican Fish & Mango Ceviche is one of the healthiest and freshest things you can eat! Loaded with protein and vitamins you won't feel guilty about adding a little bit of beer for more flavor!
"Cooking" with beer
Do you guys ever cook with beer? I do! In Mexico, I grew up eating many foods that were either marinated & cook with cerveza (like this Cochinita Pibil), drizzled with cerveza (do that next time you grill Carne asada) or had cerveza as one of the main ingredients like this ceviche.
What can I say? Sonora Mexico is a place where beer is one of the most popular drinks!
About this Mexican Fish & Mango Ceviche "cooked" in beer
The key to cooking ceviche is to let it marinate in lime juice for a minimum of two hours. The acidity of the lime juice will penetrate the tender & fresh fish and "cook" it during this process.
Use fresh limes for this cooking process as the bottled stuff will not do it. Plus you can't beat the flavor of fresh lime juice!
This new chelada is simply delicious and is made with authentic Mexican beer and the refreshing natural flavors of lime and salt. I love that this drink brings the classic michelada flavor to the U.S. as the only non-tomato based, salt and lime-forward chelada.
I basically grew up eating limon y sal with everything! So there was no doubt I would end up loving this type of chelada 🙂
I’m happy to partner with Modelo USA to create a few custom ceviche recipes. Today I’m using the newest product in the Modelo Chelada lineup: Modelo Chelada Limon y Sal.
Ceviche De Pescado & Mango
- 1 pound fresh white fish cut into small cubes (see notes below)
- 1/2 cup red onion finely diced
- 1 cup fresh lime juice about 6 – 7 large limes
- 1 large mango cut into 1/2 inch cubes (Optional)
- 2 serrano peppers finely diced
- 2 Roma tomatoes finely diced
- 1/4 cup fresh cilantro finely chopped
- 1 avocado cut into 1/2-inch cubes
- 2 tablespoons kosher salt
- 3/4 teaspoons black pepper
- 1/2 teaspoon crushed red pepper optional
- Place the fish, red onion and lime juice in a medium glass or plastic bowl.
- Cover and refrigerate for a minimum of 2 hours to “cook” the fish. Note: The lime juice must cover the fish completely for evenly “cooking.”
- Add the remaining ingredients and mix gently to combine.
- Serve cold with tortilla chips or tostadas.
Do you like Fish Ceviche?
If yes, I know you will also love this shrimp ceviche which is a classic of my home town Ciudad Obregon. Give it a try and let me know what you think!