Peruvian Ceviche: A Culinary Journey to the Andes

Peruvian ceviche is a refreshing and flavorful dish made with fresh fish or seafood that is marinated in a citrusy sauce. This recipe for ceviche takes a slightly different approach by using mango instead of fish, creating a sweet and tangy twist on the classic dish. The mango is diced and combined with bell pepper, red onion, avocado, quinoa, cilantro, lime juice, and olive oil. The mixture is then refrigerated for at least 30 minutes, or up to overnight, to allow the flavors to meld. The ceviche is then served chilled with plantain chips or tortilla chips.

Ceviche is a dish that has been enjoyed in Peru for centuries. The origins of ceviche are uncertain, but it is thought to have originated with the Moche people, who inhabited the northern coast of Peru from around 100 to 800 AD. The Moche people used a fermented drink made from maize and cassava to marinate fish, which they called "siqta". This dish was later adopted by the Incas, who called it "ceviche". Ceviche is typically made with fresh fish or seafood, but this recipe uses mango instead. Mango is a sweet and juicy fruit that is native to Southeast Asia. It is a good source of vitamins A, C, and E, and it is also a good source of dietary fiber. Using mango in ceviche gives the dish a unique and refreshing flavor. This recipe for ceviche is simple to make and can be tailored to your own taste. If you like your ceviche spicy, you can add a chopped chili pepper to the marinade. If you prefer a milder flavor, you can omit the chili pepper. You can also adjust the amount of lime juice and olive oil to your liking.

Prep time: 15 | Cook time: 0 | Serves: 4

Ingredients

• 1 mango, peeled and diced
• 1 bell pepper, diced
• 1 red onion, thinly sliced
• 1 avocado, peeled and diced
• 1 cup cooked quinoa
• 1/2 cup fresh cilantro, chopped
• 1/4 cup lime juice
• 1/4 cup olive oil

Instructions

1. Combine the mango, bell pepper, red onion, avocado, quinoa, and cilantro in a large bowl.
2. Drizzle with lime juice and olive oil.
3. Season to taste with salt and pepper.
4. Stir gently to combine.
5. Cover and refrigerate for at least 30 minutes, or up to overnight.
6. Serve chilled with plantain chips or tortilla chips.

Why It Works

• Using mango instead of fish gives the ceviche a unique and refreshing flavor.
• The combination of sweet mango, tangy lime juice, and savory red onion creates a complex and flavorful dish.
• The quinoa adds a nutty flavor and a boost of protein.
• Marinating the ceviche in the refrigerator for at least 30 minutes allows the flavors to meld and develop.