Mango Ceviche

Ingredients

• 2 pounds flounder fillets
• Juice of four limes
• 1 jalapeno pepper, cored, seeded and minced
• ¼ cup chopped scallion
• ¼ cup chopped fresh coriander
• 1 ripe mango, peeled and diced
• 2 ripe Haas avocados, peeled and diced
• Salt and freshly ground pepper

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    263 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 21 grams protein; 68 milligrams cholesterol; 455 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Cut the flounder into 1 1/2-inch squares. Place in a glass, ceramic or stainless bowl, mix with the juice of 3 of the limes, cover and refrigerate overnight, mixing once, to marinate.
2. Shortly before serving, remove the fish from the lime juice with a slotted spoon, draining well, and place the pieces in a shallow serving bowl. The fish should be white and opaque. Discard the liquid.
3. Mix the fish with the juice of the remaining lime, the jalapeno pepper, scallion and coriander. Gently fold in the mango and avocado. Season with salt and pepper and serve immediately, or cover and refrigerate again and serve within 30 minutes.

30 minutes