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Mango Coconut Ceviche Recipe

Xinalani Staff by: Xinalani Staff
Mango Coconut Ceviche Recipe

Joy grows when is shared!

This time, we were thinking of giving you a little project to cook at home and taste the fantastic flavors of Xinalani right where you are.

The lucky ones who have visited our Retreat already know that Xinalani’s kitchen focuses in always delivering the freshest, most delicious ingredients to the table every single day, bringing together our MEXICAN-HEALTHY-GOURMET style that we are known for! And for those who haven’t been here just yet, well we can only tell you that you are missing a great experience and that we hope to welcome you soon so you can taste it for yourself!

In the meanwhile, take your apron and get in the kitchen because it’s cooking time!

Recipe For The Ceviche with Mango and Coconut Milk

Serves 2

Ingredients:

400 gr of Diced mahi mahi,
20 gr of Chopped red onion,
50 gr of Chopped tomato,
20 of Chopped celery,
50 gr of Diced mango,
40 gr of Diced jicama,
50 ml of Coconut milk,
50 ml of Lime juice

Instructions:

In a large mixing bowl, pour the lime juice with the diced mahi mahi and let it rest on a side for 15 minutes. This is to properly cook the fish with the lime juice, until the fish is slightly pink. Once your fish is ready, start mixing the rest of the ingredients and ad salt to taste. There you go! It’s simple, easy to cook and tasty!.

After you try this ceviche we promise you will come to us for more gourmet style ideas to incorporate to your every day meals. Don’t forget to visit our website for more info of our Healthy Cuisine at Xinalani Retreat…

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