RECIPE BY: IRENE LECHEVALIER

SOURCE: TRADITIONAL (COMMONLY KNOWN) COSTA RICAN RECIPE

SERVES: 8

Can be served over salad leaves.

Ceviche is typically a seafood dish that is popular in the coastal regions of Latin America, especially Peru. There are many variations of this dish. Note that coriander is a very common ingredient in Costa Rican cuisine.

Irene Lechevalier's Costa Rican Ceviche de "Mango" a la Tica
Irene Lechevalier’s Costa Rican Ceviche de “Mango” a la Tica

Ingredients

  • 5 mangos (green or yellow, or you can mix both)
  • 8 limes or green lemons, juice of
  • 3 Tbsp chopped coriander
  • 1 red capsicum, cut into cubes
  • 1 small onion, chopped finely
  • Salt and pepper, to taste
  • Pinch of sugar (secret ingredient!!!!)

Instructions

  • Peel the mangos and cut into cubes.
  • Add the coriander, onion, capsicum cubes and lime juice / lemon juice.
  • Add the sugar and mix.
  • Taste and adjust seasoning to your taste.
  • Can be served over salad leaves.

Download PDF here: Costa Rican Ceviche de Mango a la Tica (Mango Ceviche) Irene Lechevalier

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