Ceviche de Mango

Takes , serves 4.

Cut the red snapper into small cubes. Squeeze the limes over the snapper and let marinate for about 45 minutes, stirring once after the first 15 minutes.

Slice the mango very thin, then chop into small cubes.  
 
Discard most of the lime juice from the snapper. Slice the scallops into thin slices and add to the snapper. Add the mango cubes, red onion, serrano chile peppers, cilantro, and jicama to the dish. Toss gently to mix and season with salt.  Portion into four bowls and serve with crispy corn tortilla chips.

Ceviche de Mango

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