Welcome to the Weekly Yum, Coast to Coast with Sacks and Katz. This week on Stirring the Pot radio, cookbook author and culinary translator, Rebecca Katz joins the conversation to deconstruct Ceviche De Mango from Ceviche: Peruvian Kitchen by Martin Morales. Sacks and Katz will lure you into the kitchen to create meals that enhance your health and well being while caressing your tastebuds. Nutritious always meets delicious on the Weekly Yum.
It may sound like an unusual combination—mango, onion, and lime—but the flavors and textures in this ceviche really work. It is one of my favorite summer salads and is best made when mangoes are perfectly ripe.
1 large red onion, thinly sliced
2 large ripe mangoes, peeled, pitted, and cut into 3/4-inch / 2-cm dice
Juice of 4 limes
1/4 tsp salt
1 limo chile, seeded and finely chopped
Leaves from 2 cilantro sprigs, finely chopped
Put the red onion in iced water for 10 minutes while you prepare the other ingredients.
Place the diced mangoes in a bowl and add half the lime juice and salt. Taste for balance and add more of both if necessary; you don’t want it to taste too sour. Add the chile, then drain the onion and add it along with the cilantro leaves.
Stir everything gently to combine and then leave in the fridge for 5 minutes to chill and marinate.
Serve in individual large glasses or bowls.
Reprinted with permission from Ceviche: Peruvian Kitchen by Martin Morales (Ten Speed Press, © 2014). Photo credit: Paul Winch-Furness.