Martin Morales’ London restaurant Ceviche has dazzled British restaurant-goers since 2012 with its fresh ingredients, traditional Peruvian recipes, and elegantly comfortable ambiance. In the restaurant’s namesake cookbook you’ll find your new favorite summer dishes — grilled fish and meats with a smattering of exotic herbs, spicy-sweet vegetables, bracing citrus-laden drinks, and cooling ceviches with plenty of lime and spices. Our favorite is a riff on the classic — with mango instead of the usual shrimp or scallops — bringing a fruity vegetarian spin to the tradition Peruvian dish.
Ceviche de Mango
Recipe from Ceviche, by Martin Morales
1 large red onion, thinly sliced
2 large ripe mangoes, peeled, pitted, and cut into 3/4-inch / 2-cm dice
Juice of 4 limes
1/4 tsp salt
1 limo chile, seeded and finely chopped
Leaves from 2 cilantro sprigs, finely chopped
Put the red onion in iced water for 10 minutes while you prepare the other ingredients.
Place the diced mangoes in a bowl and add half the lime juice and salt. Taste for balance and add more of both if necessary; you don’t want it to taste too sour. Add the chile, then drain the onion and add it along with the cilantro leaves.
Stir everything gently to combine and then leave in the fridge for 5 minutes to chill and marinate.
Serve in individual large glasses or bowls.
To read another recipe, check out our Scribd excerpt below.