I know, this is a Summer dish but I know there are people roght now who are enjoying higher temperatures and they can enjoy this dish. I learned it from my cousin Mencha back from Bogotá, Colombia. Spectacular colors and flavors. Here it goes.
Ingredients
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1 small red onion, thinly sliced
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1 teaspoon salt and a little more
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3 lemons or limes, their juice
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1 small red bell pepper, julienned
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2 to 3 semi-ripe mangoes, peeled, thick juliennes
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1/2 cup cilantro, thinly chopped and some sprigs for decoration
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1/2 cup ketchup
Instructions
- Wash onions to remove some of the strong compounds and marinate in a big bowl with the lemon juice and salt for about 20 minutes.
- Meanwhile bake the red bell pepper juliennes with a little salt at 450F in the small electric oven for 15 to 20 minutes or until wilted.
- Combine the wilted red bell pepper, the thick julienned mangoes, the cilantro and the ketchup into the big bowl with the red onion mixture, mix to combine all ingredients.
- Let the ceviche marinate to marry the flavors and to soften the red onion for at least 2 hours.
Serve in a shallow dish and decorate with some cilantro sprigs
Notes
- It is very important to use mangoes wich are not very ripe nor very green, the ideal stage is between sweet and sour, or semi-ripe.
- If using lemons the tartness will be a little mellower and a bit more fragrant. If using limes the flavors will be more sharp.
- By mixing two cups of shrimp accompanied with some crackers it becomes a complete meal.