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Mango Cucumber Ceviche Lime

A refreshing and zesty ceviche made with ripe mango, crisp cucumber, and tangy lime, perfect for a light appetizer or side dish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: fusion, Mexican
Calories: 120
Ingredients Method Notes

Ingredients
  

Ceviche Base
  • 2 cups ripe mango, diced Choose a sweet and juicy variety.
  • 1 cup cucumber, diced Peel if desired.
  • 1 cup red onion, finely chopped
  • 1/2 cup fresh cilantro, chopped Optional, for garnish.
  • 1 large lime, juiced Freshly squeezed for best flavor.
  • 1/2 teaspoon salt Adjust to taste.
  • 1/4 teaspoon black pepper Freshly ground.

Method
 

Preparation
  1. In a mixing bowl, combine the diced mango, cucumber, red onion, and cilantro.
  2. Pour the lime juice over the mixture and sprinkle with salt and black pepper.
  3. Gently toss to combine all ingredients evenly.
  4. Let the ceviche sit for about 10 minutes to allow the flavors to meld.
  5. Serve chilled as an appetizer or side dish.

Notes

This ceviche is best served fresh but can be stored in the refrigerator for up to 2 hours before serving.